It was a overcast yucky weekend in my neck of the woods. Yuck! So what does a mom who is about to go crazy with two couped up kids….you bake! You pull out the bowls, spoons, and pans and the rest turns into a fun day in the kitchen. I haven’t been baking as much these days due to the MVT Challenge at my CrossFit box, but my challenge is over. Woot! So I have a little more freedom…but I have to say I’m going to stay on track because I do feel pretty awesome.
Now let’s talk muffins because my eyes are tired and tomorrow morning I have to wake up to hit my daily WOD. So this recipe all came about because I had two ripe banana’s….and then what’s better than banana and cinnamon swirled all together into a muffin? Not much! These muffins are only sweetened by banana’s! And a small amount of maple syrup in the cinnamon topping, which you could totally eliminate. These muffins didn’t last very long with two little ones and a husband…I only got 1! It’s ok, because I would prefer to share. I have to say the best part about these muffins is I got to make them with my little ones and we had a fun and messy time in the kitchen!
Banana Cinnamon Bun Muffins
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup coconut milk (canned coconut milk)
1/2 cup ripe banana, mashed (about 1 banana)
1 tablespoons cinnamon
2 tablespoons ripe banana, mashed
2 tablespoon coconut oil, melted
1 tablespoon maple syrup
Preheat oven to 350 degrees. Line 12-cup muffin pan with paper liners.
Whisk dry ingredients together. Set aside.
In a small bowl add mashed banana, eggs, and coconut milk and mix with a hand mixer until well blended. Add wet ingredients into dry ingredients and with a hand mixer until well combined.
Add batter until prepared muffin cups. Filling to about 3/4 filled.
In a small bowl, combine cinnamon, mashed banana, melted coconut oil, and maple syrup (if using). Drizzle mixture over top of muffins and using a toothpick swirl the topping into the muffin batter. Reserve some of the cinnamon topping.
Bake muffins for 20 – 25 minutes or until toothpick inserted into center comes out clean. In the last 5 minutes of baking add more cinnamon toping to the tops of the muffins.
Allow muffins to cool in pan 5 – 10 minutes then transfer to wire rack. Enjoy immediately, but I prefer them the next day…..if they last that long.
Makes about 10 to 12 muffins.