I know it’s the height of summer and the gardens are bursting with fresh produce. I really wanted to write about kale or Swiss chard or basil.  My garden is overflowing with these greens and there are many other veggies and fruits on the scene as well. However, I felt I would be remiss in not posting this recipe for banana muffins. These are seriously the best banana muffins I have ever tasted. I kid you not! They are healthy too.

‘These muffins come to you from my friend Janeen. She is beyond talented in the kitchen and has a knack for creating her own twist (click here to check out her website for hand crafted cookies).  Next I promise, you’ll see a post with something from the summer bounty. But for now, make these muffins and count yourself lucky to be in Janeen’s circle. Some day when she’s a famous blogger and TV personality, you can say you first saw her on Bring It Eats.

Happy summer everyone!

Ingredients

2 cups almond meal
1/4 cup unsweetened coconut
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 very ripe bananas, mashed
2 eggs
1/4 cup pure maple syrup
3 Tbsp coconut oil, melted
1 tsp vanilla
1/2 cup chopped walnuts 

Method

Preheat oven to 350 degrees and line muffin tins with paper or foil liners (I used mini muffin pan).

In a large bowl, mix together dry ingredients – almond meal, coconut, baking soda, baking powder, and salt.

In a medium bowl, mix together wet ingredients – banana, eggs, melted coconut oil, maple syrup, vanilla.

Add dry ingredients, all at once, to wet ingredients. When batter is almost completely mixed add in walnuts. Mix to combine well but do not over mix.

Spoon into prepared muffins tins. Fill ¾ full. Bake 20 minutes, until toothpick inserted into the center of a muffin comes out clean. Serve warm and eat immediately. Store in plastic bags and eat over several days. Or freeze and pull them out as needed.