The illustrious and knowledgable friend of FFF, Stephanie Dodds (Holistic Nutritionist) recently lead a workshop for us on the topic of Super Foods. Stephanie talked to us about recent food trends. She talked about food topics like gluten free and GMO. She also explained to us some of the benefits of consuming such yummy, earthly delicacies as flax seeds, hemp seeds, chia seeds and turmeric, among many others.
I also recently spent an unforgettable week in Hawaii soaking up girl time and sunshine. I learned SO much about how awesome coconut is…and tastes!
Combine that new acknowledge with yesterday’s visit to Trader Joe’s and I got myself in the mood to bake up some super food delights.
In case you’ve never visited TJ’s or Starbucks in the autumn (…or seen John Oliver bemoan the pumpkin-ization of all otherwise pumpkin-less foods click here for more on John Oliver’s pumpkin rant!), you may not realize that it is PUMPKIN SEASON, PEOPLE!!!!
So, with over-ripening bananas on my counter, I contrived to make something yummy and banana-pumpkiny.
Yes…as the title of this post suggests, I ended up with (refined) Sugar Free and Oil Free Pumpkin Banana Coconut Muffins and Pumpkin Banana Coconut Bread.
I started with the dry ingredients.
Then I moved onto the wet ingredients.
I decided to make what would normally be double of any usual recipe so I ended up with almost 48 mini muffins and 2 loaves.
My little cuties are fighting over these little beauties.
Here’s the full recipe (please note that I omitted the walnuts because my love isn’t a fan of nuts in baked goods. I did garnish the loaves with toasted / salted pumpkin seeds). Please let us know in the comments if you like it!
Pumpkin Banana Coconut Muffins