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.

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.

(more…)

The post Flourless Chocolate Coconut Cake 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.

Hello friends!! How are those healthy New Year pledges coming? I have a good-for-you recipe today to help you continue the good work or get back on the wagon. Regardless of how you’ve done, these skinny zucchini carrot muffins will be great to add to your breakfast rotation.

When it comes to eating healthier, breakfast is my biggest challenge as my mornings are always busy and I don’t have time to eat. I always ‘plan’ on waking up earlier and make myself breakfast but yeah, I would rather sleep that extra 20 minutes so I end up eating toast, quick microwaved oatmeal if I am lucky or smoothies. Although, if I am on top of my game over the weekend, I bake muffins and granola on Sunday. These zucchini carrot muffins were my most recent Sunday prep and I love how much veggies I packed in there.

I’ve been playing A LOT with my Kitchenaid Spiralizer Attachment for the Stand Mixer to make every kind of vegetable noodles for dinner. To say I love this thing is an understatement and I appreciate how it has forced me to eat more vegetables; remember these sweet potato and apple enchiladas? If you are on the fence about a spiralizer, I urge you to get this attachment for your stand mixer (I don’t have much counter space in my kitchen so this worked out great for that!!) and when you do get it, check out the Kitchenaid blog, The Kitchenthusiast, for lots of great recipes using the spiralizer attachment, including these zucchini carrot muffins.

Filled with spiralized zucchini and carrots, whole wheat flour and natural sweeteners, these muffins are hearty and filling. They are on the skinny side on calories and will be a great way to start the day. 

Have a great week!

Print

Yield: 12-16 muffins

Zucchini Carrot Muffins

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 small bananas, mashed
• 1/4 cup honey (or maple syrup)
• 1 tablespoon coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1/3 cup plain Greek yogurt (use a dairy-free alternative to make recipe dairy-free)
• 1/4 cup unsweetened applesauce
• 1 cup zucchini, spiralized and roughly chopped
• 1/4 cup carrots, shredded
• 1/4 cup unsweetened coconut flakes
• 1/4 cup hazelnuts, chopped

Instructions

Heat your KitchenAid® 30″ Electric Convection Slide-In Range with Baking Drawer to 375 degrees F. Grease a KitchenAid® Nonstick 12-Cavity Muffin Pan and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

In a large bowl, whisk together the mashed bananas, honey, coconut oil and vanilla extract. Add in the yogurt and applesauce. Whisk in the zucchini and carrots, along with the coconut flakes and hazelnuts.

Add in the dry ingredients and mix until just combined. The batter will be thick.

Divide batter evenly into the prepared cups. Bake muffins until golden brown and a tester inserted into the center comes out clean, about 18-20 minutes.

Remove muffins from pan and let cool completely on cooling rack. Store leftovers in an airtight container for up to a week at room temperature.

Making this Recipe?

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

This post is sponsored by KitchenAid. All opinions are 100% mine as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!

The post Skinny Zucchini Carrot Muffins appeared first on A Classic Twist.

Happy New Year friends!! I hope you all had a great end of year and wonderful holiday season celebrations. This Monday is probably the worst in the year given the festivities and relaxation that usually occurs in the last two weeks of the year. But we cannot start the year with that mindset and we must charge on and tackle the New Year with great spirits, convictions and healthy Berry Beets Smoothie Bowls (plus mucho coffee).

Right about now is when everyone breaks out the salad and green juices while ditching the desserts. Those resolutions of healthier eating and aspirations just make it hard to indulge in sweets without wanting to punch yourself in the face. That’s okay, I get it and we probably won’t be friends until next month when you are looking for Valentine’s Day desserts for your special someone. I’ll still be here 🙂

But I bring you these berry beets smoothie bowls today in the spirit of new beginnings and clean eating!

Smoothie bowls are becoming a thing (or are already a thing??) and I figured I should give them a try. Normally, I slurp up my smoothies on-the-go and see no reason why I should trade that for a bowl and spoon when I am always running out of the door. But, I tried this berry beet smoothie bowl on a lazy Sunday yesterday and I can see the benefits of relaxing with a spoon and scooping this goodness. If you feel inclined to try the smoothie bowl, give this combination a try! Filled with berries, beets, mint, chia seeds and of course coconut flakes, it’s delicious!! And you will not notice the beet (just putting that out for you beet-haters).

Happy New Year friends! Let’s drink up to a great year 🙂

Print

Yield: 2 servings

Berry Beets Smoothie Bowl

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• ¾ cup soymilk
• ¾ cup blackberries or blueberries, preferably frozen
• ¼ cup grated beets (1 small beet)
• ¼ cup mint leaves
• 2 tablespoons coconut flakes
• 1 tablespoon flaxseeds
• 2 tablespoon fresh lime juice
• 1 tablespoon chia seeds
• 1 tablespoon honey, maple syrup or agave
• pinch of salt
• ½ cup ice

Toppings (optional):

Toggle ingredient group

• Coconut flakes
• Sliced almonds
• Flax seeds

Instructions

1. Combine all the ingredients in a blender and blend until smooth. Pour into a bowl and top with toppings.
2. Alternatively, serve in a glass.

Notes

Adapted from Bon Appetit

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 685Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 0mgSodium: 270mgCarbohydrates: 69gFiber: 18gSugar: 44gProtein: 17g

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 Berry Beets Smoothie Bowl appeared first on A Classic Twist.

Today is the last day of strawberry week! I hope you guys have enjoyed the recipes (here and here) I’ve shared this week and you are excited to grab (or pick) some strawberries to get baking. I might have saved the last for best because this strawberry raspberry rhubarb crumble is to DIE for. Weekends = pie baking right?

Did you know it’s rhubarb season?? I love me some rhubarb and always get excited when I see the first signs of them at the farmers market. This past trip to the market, I was greeted by loads of rhubarb and I obviously grabbed a few bunches from the lovely Amish stand where I get hand pies (aside: their hand pies are AMAZING!!).

There is a reason why the classic strawberry-rhubarb combination is so adored. It’s just the perfect combination of juicy sweet strawberries and tart rhubarb. Love it and why I went that path with my first rhubarb purchase of the season. Last year, I made a classic strawberry rhubarb pie but this year I went the easy, yet fulfilling route of a crumble. I tossed in some raspberries as well because I had way too many (seriously, I am a berry junkie at this time of the year).

This strawberry raspberry rhubarb crumble is ridiculously perfect. OK maybe not picture perfect but I mean it’s seriously perfect. Bursting with sweet and tart juices on the inside, I topped it with a coconut oatmeal crumb topping, inspired by my friend Marcie. The topping is made with crunchy oatmeal, brown sugar and coconut oil instead of butter. I made the topping gluten-free by using coconut flour I’ve been meaning to experiment with and a little bit of almond meal. I love the subtle hints of coconut and almond with every bite of this berry-rhubarb crumble.

I think this is one you should keep on your summer baking bucket list because it just screams summer!!

And there you have it friends!! Strawberry week has come and gone but be rest assured I will still be baking and enjoying more strawberries in season. Have a great weekend!

Print

Strawberry Raspberry Rhubarb Crumble

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Ingredients

For the Filling:

Toggle ingredient group

• 5 cups fresh strawberries, hulled and quartered
• 3 cups fresh rhubarb, cut into 1/2-inch slices
• 2 cups fresh raspberries
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• zest and juice of one lemon

For the Crumble:

Toggle ingredient group

• 1 1/2 cups old fashioned rolled oats
• 3/4 cup coconut flour
• 3/4 cup almond meal
• 1/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1/4 teaspoon salt
• 3/4 cup coconut oil, melted

Instructions

Preheat oven to 375 degrees F. Grease a 3-quart round or rectangular dish.

In a large bowl, toss the ingredients for the filling until just combined. Make sure all the cornstarch is well tossed. Set aside while you make the topping.

In a medium bowl, combine the rolled oats, coconut flour, almond meal, sugars and salt. Add in the melted coconut oil and mix until clumps form. You can use your hands to mix the mixture and clump some together.

Transfer the filling into the prepared dish. Cover completely with the topping. Place the baking dish onto a baking sheet and bake for about 70 mins, or until fruit is bubbly in the center and edges and topping is golden brown. If needed, cover the baking dish with foil for the last 30 minutes of baking.

Let crumble cool on a cooling rack until warm. Serve warm with a scoop of ice cream.

Making this Recipe?

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

Strawberry Rhubarb Crisp – Well Plated by Erin

Rhubarb Tart – Baking A Moment

Berry Rhubarb Punch – Grandbaby Cakes

The post Strawberry Raspberry Rhubarb Crumble appeared first on A Classic Twist.