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

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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.

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

With winter seasonal produce at all time high, it’s about time we make some desserts with fresh winter citrus. If you are like me, after all the chocolate overload from Valentine’s Day, you are looking forward to lighter, fresh sweets for indulging. Look no further because this grapefruit mousse tart will satisfy that. It is a lighter greek yogurt mousse with a lot of fresh fruit in the mousse and topping which happens to sit on top a gluten free coconut crust. You’ll be happy about this indulgent tart.

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The post Grapefruit Yogurt Mousse Tart appeared first on A Classic Twist.

I know most of you are probably looking at healthy/ healthier recipes at the moment, so I am just going to put these salted caramel double chocolate brownies here until you are ready again for indulgent treats.

These brownies were a result of experimenting with gluten-free baking. Gluten-free baking has always intimidated me, so I took some time this holiday season to test a few gluten-free products, develop some of my own recipes, and share them with you as some of you have reached out asking for GF recipes.

I started looking at GF baking mixes, and GF baking flours as those are easy and reliable for most of us. My trusted Krusteaz friends sent me a few of their gluten-free products to try, and these double chocolate brownies were one of my favorite from their collection. The idea of a decadent dose of chocolate was hard to resist.

These double chocolate brownies are moist in the center and chewy outside. Each bite is filled with chocolate chip bits! And every single bite of it is gluten-free, but you cannot even tell. It’s just as delicious, and my husband couldn’t even tell a difference. (He was my blind taster!). For the recipe today, I decided to top the brownies with a sweet and salty salted caramel frosting to take things up another level.

If you are looking for an easy gluten-free chocolate recipe for a birthday or celebration, these brownies are the way to go.

Be sure to grab the recipe over on Krusteaz.com where I am sharing it with their readers too.

Print

Yield: 16 servings

Salted Caramel Double Chocolate Brownies

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Ingredients

For the Brownies:

Toggle ingredient group

• •1 package Krusteaz Gluten Free Double Chocolate Brownie Mix
• •1/3 cup water
• •1/3 cup vegetable oil
• •1 egg

For the Salted Caramel Frosting:

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• •1 cup butter, softened
• •3 cups powdered sugar
• •¼ cup salted caramel sauce and more for drizzling
• •Coarse sea salt for topping

Instructions

1. Preheat the oven to 325°F. Lightly grease an 8x8x2-inch pan baking pan.
2. In a large bowl, stir together water, oil, egg, and brownie mix until moistened. Spoon batter into pan and spread evenly.
3. Bake until a toothpick inserted in the middle comes out clean, about 45-50 minutes.
4. Remove the brownie from the oven and let cool completely.
5. For the frosting:
6. Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Add the powdered sugar and caramel sauce and mix on low for 1 minute until combined. Increase speed to medium-high and whip for 6 minutes.
7. Frost the brownie with frosting. Drizzle with salted caramel sauce.

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Making this Recipe?

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

Don’t forget to grab the full recipe HERE on Krusteaz.com.

The post Salted Caramel Double Chocolate Brownies 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.

The unofficial start of Summer is just around the corner. Are you ready? Memorial Day is just about a week away and we can start all the summer picnics, parties and frolicking!! Cue in the no-bake recipe season. Although it is still relatively cool on my side of the world, I made this Blueberry Coconut Ice Cream Pie to start off the no-bake dessert season!! And gosh, was it good.

So what’s in this special ice cream pie?? It all starts with a crunchy almond coconut crust. YES!! You heard that right, a crust of entirely almonds and coconut blended together for a perfect crunchy starter. I baked my crust for 10 minutes but you can just freeze it for a few hours if you don’t want to turn that oven on. But just a quick 10 minutes and I can move on with the assembly.

The pie is then filled with a layer of blueberry sauce and my favorite homemade coconut ice cream recipe. You can totally use your favorite ice cream here…vanilla, butter pecan or whatever floats your boat. But we all know coconut does it for me so it completes this pie. The resulting blueberry and coconut and almond combination is one of my favorites yet. And you bet we will be seeing more of it as the berries get in season.

I actually made this ice cream pie Mother’s Day weekend so I could test it on my family coming over. They are always a willing group of taste testers for new creations and they are critical with coconut so they are always a safe bunch to try on. But after this pie, they agreed I should continue putting coconut in everything. They LOVED the pie and also think the crust is the best part. The almond crunch plus blueberry plus coconut ice cream was just a winning combo.

So jump over to the Better Homes and Gardens site for the full recipe! I hope you get to try this ice cream pie at some point this summer. I promise, it will not disappoint.

Print

Yield: 1 9-inch pie

Blueberry Coconut Ice Cream Pie

Prep Time 3 hours

Cook Time 15 minutes

Total Time 3 hours 15 minutes

Ingredients

For Crust

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• 1 ½ cups slivered almonds
• ½ cup unsweetened coconut flakes
• 2 tablespoons light brown sugar
• ½ teaspoon kosher salt
• 4 tablespoons unsalted butter, melted

For the BLUEBERRY SAUCE

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• 3 cups blueberries, rinsed, and drained
• 1/3 cup granulated sugar
• 1 teaspoon cornstarch
• ¼ teaspoon kosher salt
• 1 teaspoon grated lemon zest
• 2 teaspoons freshly squeezed lemon juice
• ¼ teaspoon almond extract
• ¼ teaspoon coconut extract

For assembly:

Toggle ingredient group

• 1 quart homemade or purchased coconut ice cream
• ¾ cup of the Blueberry Sauce, chilled
• ½ cup creme fraiche or sour cream
• ½ cup heavy cream
• 1 tablespoon sugar
• 2 cups fresh blueberries
• ½ cup coconut flakes, toasted

Instructions

For the full DIRECTIONS, visit BHG.com

Notes

Adapted from BHG

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 Blueberry Coconut Ice Cream Pie appeared first on A Classic Twist.