It’s that time of year when I realize that I still have fruit I picked last summer in the freezer to consume. I’m not sure how that happened since I did quite a bit of purging in March but it’s possible I picked a few too many blueberries. Or it could be that I had a bumper crop of raspberries and simply more fruit options this winter. Either way, it’s time to put them to good use.
Muffins are perfect for fixing up and eating during the week or taking on weekend adventures, evidenced by the number of muffin recipes on the blog (both savory and sweet). And who doesn’t want to always be ready for weekend adventures with healthy options so as to not have to resort to last-minute stops at the convenience store?
#eggs #bananas #coconutflour #arrowrootpowder #bakingsoda #bakingpowder #seasalt #shreddedcoconut #blueberries
I’ve mentioned before that because I eat nuts in other meals and treats on trail, I’m always looking for baking recipes that don’t use almond flour, for example, so my diet has a little more diversity. I can toss any random combination of ingredients together for a dish with skill but when it comes to baking not so much.
I’ll admit here I started with this great recipe by Paleo Running Momma and modified to eliminate added sugar and make it more portable for the trail. And since I believe in work harder, not smarter, I doubled the recipe so I’d have leftovers.
You will notice this recipe has a large amount of eggs but that’s added protein and typical for many paleo breads. It’s one of the ways I make sure I get enough protein on trail without having to try something like dehydrated scrambled eggs.
Enjoying these muffins definitely qualifies for a hearty breakfast! The bananas contribute potassium and provide natural sweetener, plus I tend to have a stash in the freezer most of the time. Know that the batter comes out rather thick but will settle as it bakes.
You can line your muffin tin with parchment paper or unbleached muffin papers, I find these work better than greasing the tins. You can spray the liners with a bit of coconut oil, if you want a little extra non-stick protection.
These turned out blueberricious (spellcheck didn’t even correct that!) and I’m glad I made a bunch because they went fast.
If freezing for later, I always like to remind folks to take the paper off before putting them in the freezer. This saves having to pick little pieces of paper off the muffin or toss half of it in frustration because it won’t come off said paper and you have to scrape it off with your teeth to eat the whole thing.
We are off for the weekend to celebrate my hubby’s 50th birthday with a backpacking trip to my happy place (his new happy place, too) in the North Cascades. Look for a report when we get back!
For more portable muffin recipes like this, check out my Hiking and Backpacking Paleo Recipe Index! And if you are looking for a great source for your shredded coconut, coconut flour, arrowroot flour and other baking goods, I shop at Thrive Market and can highly recommend their products!
Banana Blueberry Coconut Good Morning Muffins
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Course: Breakfast, Snack
Cuisine: Dairy Free, Gluten Free, No Dehydrator Needed, Nut free, Paleo, Vegetarian
Servings: 18 muffins
Ingredients
- 6 eggs
- 4 medium ripe bananas
- 1/2 cup full fat coconut milk
- 1 teaspoon vanillla
- 1 1/4 cup coconut flour
- 5 tablespoons arrowroot flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup shredded coconut
- 1 1/2 cup blueberries frozen or fresh
Instructions
- Preheat your oven to 350 degrees and line about 18 muffin tins.
- Mash the bananas with the eggs, milk and vanilla in a bowl or food processor and mix the dry ingredients in a separate bowl. Slowly add the dry mixture to the wet ingredients and stir until combined.
- Gently stir in the blueberries and coconut. The batter will be thick.
- Fill your lined muffin tins with about 1/4 cup of the batter and bake for 35-40 minutes until golden brown.
- Let cool and store in an airtight container. These can be frozen for 3-5 months if kept airtight.
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