Happy Friday! What are your plans for the weekend? I finally finished painting my office, and now I’m planning to repaint and DIY-ify the bookshelf in there. We are also going to do some work on the garden, of course, and belatedly celebrate my birthday!
My birthday was last weekend, but I was out of town so Nick and I never really go to do anything.
I went to my first ever blog conference, Build Your Blog 2015. It was fun! I don’t think I learned quite as much as I was hoping to, but it was still a great experience and I came home with a rather lengthy to-do list of things to work on. There’s a lot I’m not doing that I probably should be! I think if I go to another conference, I’ll try one aimed specifically at food bloggers. BYB was for all different kinds of bloggers, and while some parts of it were helpful, others were not really relevant.
And since the conference was only Friday and Saturday, I got to spend my birthday skiing. Not a bad deal!
I had a lot of cooking to catch up on this week when I got home. Breakfast was the first order of business. Along with a Quinoa Frittata, I made another batch of coconut flour muffins, this time Banana Nut. I’m so loving coconut flour.
These maybe aren’t the prettiest muffins ever. But they’re super delicious. I’ll be making another batch just as soon as my new batch of bananas ripens, and I may try adding chocolate chips along with the walnuts. Because who doesn’t love chocolate?
- 3 eggs
- 2 tbsp coconut oil
- 3 medium ripe bananas
- 2 tbsp milk
- 2 tbsp coconut sugar (or brown sugar)
- ¼ tsp vanilla extract
- ½ cup coconut flour
- ¼ tsp baking powder
- 1 tsp cinnamon
- Pinch nutmeg
- ¼ tsp salt
- ½ cup walnuts or pecans
- Preheat oven to 400 degrees. Spray a 6-cup muffin tin with nonstick spray.
- Using a stand or hand mixer, beat eggs, coconut oil, bananas, milk, sugar and vanilla until smooth.
- In a medium bowl, whisk together coconut flour, baking powder, cinnamon, nutmeg and salt.
- Add half the dry ingredients to the wet and beat until combined. Add the remaining dry ingredients and beat until everything is well incorporated.
- Fold in the nuts.
- Divide the batter evenly between 6 muffin cups.
- Bake 18-20 minutes, until tops are golden and a toothpick inserted comes out clean. Cool for a few minutes in the pan, then transfer to a wire rack.