Aloha Banana Muffins
by Keleigh May on July 14th, 2015

Aloha Banana Muffins
  • 2 cups ripe bananas (around 3-5 bananas)
  • 1 cup pineapple juice
  • 2 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of 1 orange
  • 1/2 cup greek yogurt
  • 1/2 cup cane sugar
  • 1 teaspoon vanilla
  • 2 eggs
Toppings
  • 2 tablespoons melted coconut oil
  • 1/2 cup ground macadamia nuts
  • 2 tablespoons whole wheat pastry flour
  • 1 tablespoon sugar
  • 4 tablespoons shredded coconut
  • 1 teaspoon honey
  • 1 tablespoon vanilla bean paste
  • sprinkle of ground ginger 
Directions:

Preheat oven to 350. Measure out 2 cups ripe banana. 

Note: Next time you have over ripe bananas, freeze them. Then just reheat when you want to bake with them (they are also delicious in smoothies). 
Blend together bananas with 1 cup pineapple juice until smooth. 
Mix together pureed banana and pineapple with flour, baking powder, baking soda, salt, orange zest, greek yogurt, sugar, vanilla and eggs. 
Spoon dough into greased muffin tin, or loaf pan. 

IMPORTANT NOTE: DO NOT place in baking cups like I did in this photo. It will stick!
To make the topping mix together melted coconut oil, macadamia nuts, flour, sugar, shredded coconut, honey, vanilla bean paste and sprinkle of ginger. 
Spoon topping over each muffin. Bake at 350 for 15-20 minutes. 
Again....DO NOT BAKE IN BAKING CUPS. The muffins will stick. Believe me. 

Two Thumbs Up from Two Awesome Boys

As you can kinda see in this photo, Tucker has a broken arm. Meaning for the next couple of weeks, I've got to keep him happy and busy inside. Thank heavens for our awesome next door neighbor Owen. Last year we did a day of Cake Camp so this year we created a muffin flavor. We wanted a summery twist on banana nut muffins. They helped me pick the flavors and told me what to add and how (example they wanted the nuts in a topping not in the muffins themselves). Honestly, I had no idea how these things were going to turn out (I'm not a baker)-but they were AMAZING! The boys didn't notice or care that there wasn't any butter or that the sugar had been cut in 1/2 of traditional muffins. The only mistake was, we baked them in baking cups. Apparently banana bread doesn't release well from the paper. The boys however thought this was hilarious, (they also thought it was hilarious that the only baking cups I had were leftover from Halloween- lol you work with what you got). Sometimes you just got to make mistakes to learn in the kitchen -guarantee the boys will always remember to bake banana bread cup-less and I assure you I will too! Looking for a healthy, summery-twist on a banana muffin (or a way to keep you kiddos entertained this summer)?
Where there's a meal, there's a way!


Posted in Breakfast, Desserts, Just for Kids!, Pickey Eater Friendly    Tagged with no tags


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