Recipe: Coconut Banana Protein Muffins

 Once upon a time, I hated coconut. Why? No telling, I just did not want it - whatsoever. Now it's a totally different story - I'm a coconut addict.

Coconut sprinkled on top of oatmeal, mixed into batters, coconut butter spread ontop of muffins, coconut chocolate, coconut water by the gallon - choose coconut in any form and I'm onto it!

So it was only natural that I took my favourite Banana Protein Muffins and made them even better with the addition of coconut.

I was inspired to make this recipe after receiving a package from my lovely friends at Ayam. In that package was there entire coconut range! Coconut milk and coconut cream both in "light" reduced fat versions and full fat versions.

Ayam coconut products are 100% natural and gluten free. This means they are free from any nasty preservatives or additives that are bound to cause problems for sensitive stomachs like mine. I used the Reduced Fat Coconut Milk which contains 44% less fat than regular coconut milk but still has all of the flavour. Ayam's Coconut Milk also contains no added sugar, which means it's perfect to use in both sweet or savoury recipes. 

But when you're talking to me - of course muffins come first over any savoury recipe (or any recipe in general, for that matter!).

At my house, we call these protein muffins "power muffins" - because they give you an energy boost to get you going about your day. I keep a bunch frozen so that I can defrost them for on the go snacks.

Banana Protein Muffins

makes 6 low fat, high protein banana muffins that can be gluten free and/or vegan.

1/2 cup quinoa flakes or rolled oats* (or extra 1/2C flour)

3/4 cup peanut flour or protein powder 

1/4 cup gluten free flour/gluten free pancake mix/plain flour/whole wheat flour

1/2 tsp salt 

1 tbsp baking powder

2 medium/large bananas, mashed (just under 1 cup)

2 tsp vanilla extract

1/2C Ayam Coconut Milk

~1/4-1/2 cup sugar (depending on your tastes)

Optional: 1/4-1/2 cup chocolate chips

Preheat oven to 180°C/355°F.

Prepare a texas sized muffin tin (or ~10 regular sized muffins) or grease and line an 8x8 baking pan.

In a bowl combine the first 5 dry ingredients.

To dry ingredients, add in mashed banana, vanilla, coconut milk and sugar and mix until combined. 

If using, stir in chocolate chips and spoon out mixture into muffin cups or prepared pan.

Bake for 15-20 minutes for muffins/20-25 minutes for bars or until set and the edges start to pull in from the sides.

Allow to cool before slicing, eating, storing in the fridge or freezing.

Notes: 

Quinoa Flakes/Rolled Oats/Flour I've used all substitutions - I prefer the quinoa flakes for the extra protein while still keeping the muffins soft and moist. If you use oats, the texture is a little coarser but you can easily grind them for a softer texture. If you don't have either, use an extra half cup of flour!

Peanut Flour/Protein Powder I use peanut flour as I can't have protein powders and I love the taste of it. You can buy peanut flour from iHerb.com (use this coupon code OTO868 for $5 off) 

I've had a friends try these with both flavoured and unflavoured protein powders and both worked perfectly (though vanilla protein powder was said to be a winner!). Using a flavoured protein powder will make it sweeter, so you may want to use less sugar. 

So tell me, what food didn't you like as a kid but you love now?