It was bittersweet this morning as I shot my last recipe post for the blog here in our Denver apartment. I’m so happy to leave, but at the same time am starting to feel nostalgic. It was here my blog was born, and even after a year and a half of shooting in this apartment, I feel as if I just found my favorite light in this space a month ago. Now its time to pack up and move onto another space, and I’m pretty giddy about that part too. Mainly because we will be going to stay in our family’s vacation house in California (where I shot this recipe a few months back) while we patiently seek out the perfect spot to settle into. The neighborhood we have our eyes on is a tough-y, very few cute places open often, so we need to be there waiting and ready to snatch one up once it hits the market. We lucked out when we used to live there, and are hoping to luck out a second time too. This gets me all sorts of excited, the idea of finding a “forever” place. Or at lease a “longer than 2 years” place. I’m now going through the cupboards and fridge, getting creative and trying to create meals using only what we have left for this last week. A few neglected bars of dark chocolate, a bag of coconut, and a bundle of overripe bananas yielded this recipe discovery that Scott, and every person I have shared a few with this past week, has been freaking out over. If you have plans this afternoon I suggest you cancel them, and make these muffins. Or better yet, invite over whoever you had plans with to enjoy these babes with instead. Maybe ask if they have a few overripe bananas on hand (if you don’t), and say you’ll make them a treat if they bring them along (**wink wink**). They are so sweet, moist, chocolate-y, with a little chew from the coconut and crunch from the crumb topping. Swoon. Happy weekend-ing, now onto some fab links I stumbled upon this week!
If you haven’t ordered a copy of Lindsey’s new book yet, you can do so here! I have a recipe fave I’m sharing with you from it next week, and you can check out In Style’s feature of one here too! She is so stellar, this book will inspire you to use more chickpea flour in ways you never imagined.
I loved Nutrition Stripped’s tips here for how to achieve a better work-life balance. I think my favorite one to practice is “get moving”, but a close second is nourishment. I couldn’t live without running, and I couldn’t run without fuel!
I use coconut oil in more ways than one daily, mainly for cooking and as a body moisturizer, but this article has me wanting to use it for everything. I’ve always loved it for treating sunburn, but homemade toothpaste? Intrigued.
Even though there are certain stores I like to visit for grocery shopping in-person to be inspired, I’ve been considering ordering my groceries for pick-up from Whole Foods once we move, and this article is confirming a lot of my reasons why.
I was blown away by the power of the complaining and the negative effects it has on your overall health in this article. But the part I loved most was how feelings of gratitude can repair the damage!
On our move back to California at the end of this week we are stopping by Phoenix to visit with our parents for the weekend, and it is giving me all the music feels for Arizona. Mainly Nate Ruess from The Format, Fun, and now his awesome solo album – this song on repeat please!
CHOCOLATE CHUNK + COCONUT BANANA CRUMB MUFFINS
Makes 1 dozen muffins.
1/4 cup coconut oil
1/2 cup pure maple syrup
1/2 cup plain, unsweetened almond milk
1 cup mashed, overripe banana (about 2 medium)
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup whole spelt flour
2/3 cup oat flour
1/4 cup shredded, unsweetened coconut
1/2 cup chopped dark chocolate
1/3 cup whole spelt flour
1 tablespoon coconut sugar
a good pinch of salt
1 tablespoon coconut oil (solid, preferably)
Combine the coconut oil, maple syrup, and almond milk in a small sauce pot on the stove. Heat on low while whisking until the coconut oil is completely dissolved. Set aside on the counter to cool.
Once cooled, preheat the oven to 400F, and combine the mashed banana with the vanilla extract in a medium mixing bowl. Add the coconut oil mixture and stir. Sprinkle the dry ingredients on top (except for the chocolate) and stir into the wet ingredients. Fold in the chopped dark chocolate, and scoop into your muffin tin lined with parchment baking cups (the chocolate will stick if you only grease, so make sure to line). The batter should divide evenly between the 12 cups, and fill to a half inch from the top.
Mix the crumb topping ingredients in a small bowl with a fork until the coconut oil is worked throughout the dry ingredients. Sprinkle just shy of a tablespoon’s worth over each muffin, and bake in the oven for 21 to 22 minutes. The tops should be golden brown. Let sit in the tin for 5 minutes, then pop out and place on a cooling rack to fully cool. Serve warm or let cool fully before placing in an airtight container on the counter. Best if eaten within 3 days (will last longer, but may become more dense).
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