I have an easy breakfast recipe for you today. These banana nut muffins are healthier with a good dose of whole grain and fiber, no processed sugar, and are dairy-free and can be made gluten-free. It makes for a great breakfast or mid-afternoon snack.

Hey there, and welcome back, friends.

You are in for a healthy treat!

This blog post was first published on Jan 17, 2017, and has been updated with new information.

In my busy working mom day, breakfast is the most challenging meal when I am trying to stay healthy. It is so tempting to just pick up something on the drive as I rush out of the house.

So I’ve been taking time on Sundays to prep breakfast and lunch. It only takes an hour to make a batch of these healthy banana nut muffins, coconut chocolate chip granola, and pesto chicken for lunch. This has helped me stay healthier with my meals on the go.

These banana nut muffins are made hearty with whole wheat flour, sweetened with maple syrup, and made crunchy with coconut flakes and walnuts. You can also use gluten-free flour that is cup-for-cup.

They are perfect for grab-and-go breakfasts and snacks during a busy work day. They freeze really well and can be taken out the night before. Add these muffins to your weekly rotations. I promise you will love them and they will make your life easier.

Ingredients

• almond milk
• baking soda
• vanilla extract
• ground cinnamon
• kosher salt
• GF all-purpose flour or white whole-wheat flour
• old fashioned oats
• walnuts
• unsweetened coconut flakes
• coconut oil
• pure maple syrup
• a few eggs
• overripe bananas

How to Make Healthy Banana Nut Muffins

Preheat the oven and lightly spray a muffin tin with baking spray.

In a large bowl, whisk together the coconut oil, maple syrup, eggs, bananas, milk, baking soda, extract cinnamon, and salt until well combined.

Add in the flour, oats, walnuts, and coconut flakes and mix until just combined.

Divide the batter into the prepared baking tin. Bake until a tester inserted into the center comes out clean.

Remove the muffins from the muffin tin and let them cool on a cooling rack.

How to Store

Store leftover banana nut muffins in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. These muffins can be frozen for up to 3 months. Thaw the muffins at room temperature.

More Muffin Recipes

• Banana Chocolate Chip Muffins
• Raspberry White Chocolate Muffins
• Lemon Blueberry Muffins
• Lemon Poppy Seed Muffins
• Apple Muffins with Oatmeal Topping

What do you think of this amazing banana nut muffin recipe? What would you serve with these muffins? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Banana Nut Muffin Recipe

Print

Yield: ~10 muffins

Banana Nut Muffins

These banana nut muffins are healthier with a good dose of whole grain and fiber, no processed sugar, and are dairy-free and gluten-free.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

Toggle ingredient group

• 1/4 cup almond milk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1 3/4 cup GF all-purpose flour (I used bob’s red mill) - substitute with white whole wheat flour if gluten is not a concern
• 1/3 cup old fashioned oats
• 1/3 cup chopped walnuts
• 1/4 cup unsweetened coconut flakes
• 1/3 cup melted coconut oil
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 cup mashed bananas (about 3 bananas)

Instructions

1. Preheat oven to 325 degrees. Lightly spray a muffin tin with baking spray.
2. In a large bowl, whisk together the coconut oil, maple syrup, eggs, bananas, milk, baking soda, extract cinnamon and salt until well combined. Add in the flour, oats, walnuts and coconut flakes and mix until just combined.
3. Divide the batter into the prepared baking tin. Bake until a tester inserted into the center comes out clean, about 23-25 minutes.
4. Remove muffins from tin and let cool on a cooling rack.
5. Store leftovers in an airtight container. Freeze if desired and thaw muffins at room temperature.

Notes

Adapted from Cookie and Kate

Nutrition Information:

Amount Per Serving: Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Banana Nut Muffins appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a treat!

These Mini Coconut Cupcakes with Blueberries are soft and tender. The batter and frosting are dairy-free and bursting with fresh blueberry flavor.

Today, Mary Frances from The Sweet {Tooth} Life is here to share with you these mini blueberry coconut cupcakes. She creates amazing healthy recipes (ahem mainly desserts) and I am so excited for you to meet her (if you haven’t already) and stalk her blog (Facebook, Pinterest, Instagram)!

Hey guys! I’m pretty thrilled to be talking to you right now. Zainab is truly one of my favorite people and since y’all are fans of her too, I think we’ll be fabulous friends.

My name is Mary Frances and I’ve had the privilege to hop over here at A Classic Twist a couple of times. I blog over at The Sweet {Tooth} Life and if I had to describe my foodie style in one word, it would be a binge.

Meaning (gotta clarify) I find an ingredient that I like and look out world, it’s going into every single thing I make. This month’s ingredient happens to be blueberries.

My family laughs at this because I went on a no ‘berry kick after a blueberry spinach smoothie fiasco. (Note: old blueberries and too much-unstemmed spinach … no Bueno. Just take my word on this one.)

But big juicy blueberries and soft, tender, just rich enough vanilla coconut cupcakes? Mucho Bueno!
And now yall have exhausted my total knowledge of the Spanish language.

You’re welcome.

Other than the fact that I’m stuck on blueberries, I thought they’d be a good way to celebrate Elliott! The coconut is inspired by Zainab and her ability to find an ingredient and enjoy it for more than three weeks *cough* I’m waiting for that quality to rub off on me.

I used full-fat coconut milk because I’m lactose intolerant and always have dairy-free milk substitutes in my pantry.

In a pinch, heavy whipping cream would work perfectly. And I used Dang’s sea salt caramel coconut chips to finish off these cupcakes but if you would rather toast coconut shreds, those would totally work as well.

Mini Coconut Cupcake Ingredients

Use these ingredients to make delicious cupcakes. For any of the dairy-free items, you can use regular dairy-based items, like butter, milk, etc.

• coconut oil
• a few eggs
• full fat coconut milk
• vanilla extract
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• salt
• fresh blueberries
• vegan butter
• powdered sugar
• coconut chips or toasted coconut

How to Make Mini Coconut Cupcakes

Begin by preheating your oven to 350, lining a 24 tin mini muffin pan, or lightly grease with oil spray.

In a large bowl, whisk coconut oil, eggs, milk, and vanilla together.

Stir in flour, brown sugar, baking powder, soda, and salt. Stir until combined; don’t overmix or your cupcakes won’t be as soft.

Fold in blueberries OR if you are using frozen blueberries, add to the batter after it has been divided among the prepared pan.

Divide batter between prepared pan. Bake for 12-15 minutes or until the top is no longer wet and the toothpick inserted comes out clean.

To make the yummy dairy-free frosting:

Beat butter until smooth and creamy. Slowly add in powdered sugar, alternating with coconut milk and vanilla, until it is all incorporated.

Once cupcakes have baked and cooled, frost them with the frosting and top with coconut chips or toasted coconut. Enjoy!

Should I use Fresh Blueberries or Frozen Blueberries?

I really encourage using fresh blueberries because frozen blueberries tend to bleed into the batter, giving you a nice greenish blue muffin. I don’t know about you, but that doesn’t make me want to break out the party horns.

Stick with fresh blueberries and your baking experience will go so much smoother. But, maybe you’re like me, and only have frozen.

No problemo, just pour your batter into your muffin tins and then gently sprinkle frozen blueberries over that, instead of stirring them into your batter when it’s in the bowl.

Can You Freeze Coconut Cupcakes?

Yes, you can freeze coconut cupcakes. I suggest freezing these yummy cupcakes without the frosting and then frosting them when you are ready to serve them. You can keep them stored in an airtight container in your freezer for up to 3 months.

Ok, I never make frosting because one, vegan butter is much better on avocado toast (in my humble opinion), and two, I can eat a whole stick of vegan butter in a batch of frosting and that’s not very economical.

Or healthy. But my gosh guys, I had such a blast frosting these cupcakes! Mini cupcakes will make just about anyone smile and these taste SO good.

Seriously, the cake texture is the bomb; soft and tender, just rich and moist enough, but still cakey, and then, rich smooth frosting and coconut chips to finish the whole thing off. Blueberry and coconut is a flavor combo I get behind any day of the week!

More Blueberry Coconut Recipes

• Coconut Blueberry Cake 
• Coconut Blueberry Cupcakes
• Blueberry Coconut Ice Cream Pie

Print

Yield: 24 mini muffins

Mini Coconut Cupcakes with Blueberries

These Mini Coconut Cupcakes with Blueberries are dairy free, delicious, and bursting with fresh blueberry flavor.

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Ingredients

Cupcakes:

Toggle ingredient group

• 1/3 cup coconut oil, melted
• 2 large eggs
• 3/4 cup full fat coconut milk
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries (see instructions for using frozen)

Frosting:

Toggle ingredient group

• 1/2 cup vegan butter
• 3-4 cups powdered sugar
• 2 Tablespoons full fat coconut milk
• 2 teaspoons vanilla extract
• To serve: 1/2 cup coconut chips or toasted coconut

Instructions

For Cupcakes:

1. Preheat oven to 350 and line a 24 tin mini muffin pan, or lightly grease with oil spray.
2. In a large bowl, whisk coconut oil, eggs, milk, and vanilla together.
3. Stir in flour, brown sugar, baking powder, soda, and salt. Stir until combined; don't overmix or your cupcakes won't be as soft. Fold in blueberries. OR if you are using frozen blueberries, add to batter after it has been divided among prepared pan.
4. Divide batter between prepared pan. Bake for 12-15 minutes or until top is no longer wet and toothpick inserted comes out clean.

For Frosting:

1. Beat butter until smooth and creamy. Slowly add in powdered sugar, alternating with coconut milk and vanilla, until it is all incorporated.
2. Once cupcakes have baked and cooled, frost them with the frosting and top with coconut chips or toasted coconut. Enjoy!

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

What do you think of this yummy coconut cupcake recipe? What would you serve with these cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

The post Mini Coconut Cupcakes with Blueberries appeared first on A Classic Twist.

Hello friends! Happy Monday. Hope you had a great fall weekend. I have a different type of recipe for you today. One that is sweet, indulgent AND healthy. Not our usual combinations around here but you will love these. These 5-ingredient brownie energy bites are the perfect on-the-go snacks to keep you full and satisfy your sweet taste buds.

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The post 5-Ingredient Brownie Energy Bites appeared first on A Classic Twist.

Did you guys see this chocolate macaroon cake in the April issue of bon appetit? It looked so good that I had to make it immediately! I mean it’s got decadent chocolate and coconut plus more crunchy coconut almond topping!! Had my name all over it and I was amazed that it was flourless, dairy free and gluten free. My version of that cake is what I am calling flourless chocolate coconut cake. I added a little crunch to the cake itself and mixed my chocolate using both bittersweet and semisweet ghirardelli chocolate bars.

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The post Flourless Chocolate Coconut Cake appeared first on A Classic Twist.

I have a short and sweet recipe for you today. This mango coconut smoothie bowl is full of great healthy things for you as you continue on your New Year clean eating endeavors. I usually don’t like sharing smoothie recipes because it is just so simple and easy. I mean there is no wrong way to make a smoothie and I am sure no one needs a recipe. But sometimes some combinations that happen in my blender are worth sharing . If not the exact proportions but the combination of flavors that come together to make a filling and delicious drink.

This mango coconut smoothie bowl was intended to be a tropical bowl with a little bit of green to help my baby eat more veggies. He is not a fan of leafy greens (lettuce, kale or spinach) and is a fan of anything you can sip through a straw. So I threw spinach into the blender along with frozen mangos, coconut milk and some healthy add-ins (flax seeds, chia seeds, oats etc) for him. He loved it and unlike his dad did not mind that it was green.

So if you are looking for a quick, delicious hearty smoothie, try this green tropical mango coconut smoothie bowl! It will brightened up your day.

Here are a few more smoothie recipes you might like:

Berry Beets Smoothie Bowl

Peach Cobbler Smoothie

Mixed Berry Pineapple Smoothie

I feel like I am cheating today sharing with you a healthy snack while I am off in New Orleans  right now and this weekend eating ALL the things. Po boys, beignets, donuts, you name it. But I guess I will be in need of a green smoothie when I return to try to erase all the damage.

Have a great weekend!

Print

Yield: 2 servings

Mango Coconut Smoothie Bowl

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 cup frozen mango
• 1 medium frozen ripe banana
• 1/2 cup spinach or kale
• 1/2 cup coconut milk
• 2 tablespoons plain Greek yogurt
• 1 tablespoon chia seeds or flax seeds
• Garnishes: Mango cubes, shredded coconut, chia seeds, almonds etc

Instructions

In a blender, combine all the ingredients. Blend until smooth.

Pour the smoothie into a shallow bowl and top with garnishes. (Alternatively, pour into a glass and drink)

Enjoy immediately.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Mango Coconut Smoothie Bowl appeared first on A Classic Twist.

Happy New Year friends!! I hope you had a delicious holiday with friends and family. I love this time of the year. Fresh starts inspire us to reflect on the blessings of the last year and resolve to be better, do better and live life to the fullest. Before we get into the usual sweets agenda, I’ve whipped up a few healthier options for us to start the year off on the right foot. These coconut date balls are really just energy bites that are perfect for quick snacks on-the-go.

Have you ever made your own energy bites? I love whipping up energy bites over the weekend to store in my purse for running errands and I keep some at work for those days when I just need a pick me up. These no bake chocolate energy bites were my go-to before I made these coconut date balls. I wish I made them sooner and my rotation would have been much interesting.

With just three ingredients, these energy bites are quick to whip up. Just pulse the ingredients in a food processor until finely ground and roll in coconut flakes. It’s sweet, wholesome and good-for-you. There are also so many ways you could customize them. I’m thinking of adding some espresso powder to my next batch for a mocha flavor. What flavors would your make?

As you get into the groove of the New Year, make these coconut date balls to keep in your purse. They are the perfect on-the-go snacks for a busy day.

Print

Yield: ~12

Coconut Date Balls

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1/4 cup unsweetened shredded coconut, divided
• 7 ounces pitted dates
• 1/3 cup whole natural almonds
• 1/2 teaspoon ground cinnamon
• a pinch of coarse sea salt

Instructions

Place 2 tablespoons of the shredded coconut on a small plate.

In the bowl of a food processor, pulse the remaining coconut, dates, almonds, cinnamon and salt until finely processed.

Using a round tablespoon, form balls of the mixture and roll into the shredded coconut so it adheres.

Store leftovers in an airtight container for up to one week.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Coconut Date Balls appeared first on A Classic Twist.