How many sleepovers can my children cram into the 11 months of summer? For some reason, hanging out with friends is much more fun at 2am than during the daylight hours. The older my kids get, the later they stay up when their friends spend the night. I’ve learned there is no way of predicting when they’ll arise the next morning – today my daughter and her friend slept until 11:15! I had already exercised, walked my little dog, showered, taken Ben to golf, taken my dog to the groomer, gone to a doctor appointment, gotten a pedicure, and returned a pair of shorts before their sleepy eyes opened. On mornings like these, when we have guests, I like to make muffins or a quick bread to feed them. I can bake a batch of muffins as it fits into my schedule, the muffins are ready to eat whenever the kids wake up, and I know they’re still getting some nutrition without too much sugar first thing in the morning.
The last batch of muffins I made – banana nut muffins – was a big hit, especially with Rob. Because we are about to leave for our summer vacation, I’ve been trying to use up all of our produce and perishables. I noticed the bananas were looking less than appealing for a smoothie, but perfect for muffins.
Bananas have long been known to be one of the best pre-workout foods, as they contain easily digestible carbohydrates and potassium – a nutrient that helps nerve and muscle function. Bananas are especially good to eat before morning exercise when you need a little something on your stomach and to give you energy but you don’t want a heavy meal. Bananas supply all you need to sustain you through a one hour workout – sometimes called nature’s power bar.
When making muffins and quick breads, I like to use a combination of almond and sweet potato flour. Plantain flour also works well with almond flour. For these muffins, I used 1 1/3 cups almond flour and 2/3 cup sweet potato flour. I sweetened the muffins with honey and added some walnuts and cinnamon for more taste.
paleo banana nut muffins
Recipe type: breakfast, baked good
1⅓ cups almond flour
⅔ cups sweet potato flour (or plantain flour)
1 tablespoon baking powder
1 teaspoon baking soda
¼ teaspoon xanthan gum
¼ teaspoon sea salt
1 teaspoon cinnamon
2 very ripe bananas, mashed
½ cup chopped walnuts
½ cup honey
½ cup almond or coconut milk
½ cup coconut oil
Preheat oven to 350 degrees.
Line muffin pan with paper liners.
Combine the dry ingredients in a large bowl.
Add bananas and walnuts and stir to coat.
Combine the wet ingredients in a small bowl.
Add the wet ingredients to the dry ingredients, and mix together until well blended.
Fill muffin pans ⅔ full, and bake for 20 – 25 minutes or until golden brown on top.