Rain...and lots of it. Is "lots" even a word? I mean, I'm not technically referring to a car lot or anything like that. I will go with it. Whatev's. Anyway, today has consisted of some intense reading for my psych class, followed by an intermission where I decided to make a rack of pork ribs slathered in a yummy barbecue sauce. Holy barbecue heaven! More on that later. That is neither here nor there. Today's forecast calls for muffins.
Chai-spiced Banana Blueberry Coconut Muffins, to be exact.
These muffins are everything I want in a cup of chai tea...only with the dynamic duo (well, in this case) blueberries and bananas. Oh, and the ever almighty coconut.
Just think...a delicious muffin spiced with the aromas of a hot chai tea...ginger, nutmeg, cinnamon, cloves, and a hint of cardamom.
Oh, add some fruits for good measure and
a bit of coconut and you might as well be enjoying this on an island as you lounge in a hammock under the swaying palm trees.
These are absolutely lovely for breakfast with a cup of chai tea...or a cup of coffee!
Chai-spiced Banana Blueberry Coconut Muffins (GF):
Ingredients:
3 c. almond flour
1/2 t. salt
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground cloves
1/2 t. ground ginger
1/4 t. ground cardamom
1/4 c. melted coconut oil
1/4 c. agave nectar
3 large eggs
1 T. pure vanilla extract
3 mashed ripe bananas
1 c. fresh blueberries
1 c. unsweetened, shredded coconut
Instructions:
1. Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners.
2. In a large mixing bowl, combine the dry ingredients using a whisk.
3. Add the wet ingredients to the dry ingredients until thoroughly incorporated.
4. Fold in the bananas, blueberries, and coconut.
5. Spoon the batter by 1/4 cup into each muffin liner.
6. Bake for 30-35 minutes or until a toothpick inserted into the center of each muffin comes out clean. Serve warm.
Makes 2 dozen muffins.
MANGIA!!!
Look nice, love blueberries!
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