Banana Cornbread Muffins, Made for every belly!

June 7, 2013

Wuddup Coconuts?

HAPPY FRIDAY! HAPPY FRIDAY! HAPPY FRIDAY! HAPPY FRIDAY!

I’m blogging from BED this morning!!!

Haaaaaaayyyyaaaayyyyy!

Weeeeeee!!!

Friday is my day off, so I like to relish in sleeping-in and lazing around in bed as long as possible without feeling like a loser.

There are a few quick things I need to get off my chest before revealing…omigosh…an amazeeeeeeing new recipe, featuring my man cornmeal.

Listen up, Homies:

  • I’m getting my haircut...AGAIN today! I want it short and chic this Summer, and It’s grown SO fast since my first chop in March. Mr. Buckett needs to cut. it. up. on the double double, I can hardly wait! I’ll debut the new ‘do soon! Keep your eyeballs peeled on my insta(bytheway I have a love/hate relationship with the abbreviated version of instagram).
  • I’m getting a facial today, Yes, LOTS of beautifying going on today…and just in the nick of time, too. This little bugger showed up on my chin this morning…

What the f*ck!?! I’m so annoyed. I can’t wait to murder the sucker! Exfoliation station will be in full effect. In advance…thank you Lisa Shannon!

  • And FINALLY….I get to Pilate-fy with my favorite senior instructor, Kristin Hoesl at my home away from home, Core Pilates NYC. Now that I’m teaching a million hours a week, it feels amazing to actually get to do Pilates! And I take this hour very seriously, People. I’m there to work hard, and get my ass kicked. Period. Often I end up rolling my life away on the foam roller days afterward. It’s fantastic.

Mmm kay.You ready to take a bite out of these gangsta, low-sugar, low-carb, gluten-free, vegan muffins that will make your heart sing?

I am. cheeky

…Introducing…

Banana Cornbread Muffins

RECIPE

1 Cup Organic Yellow Cornmeal

1/2 Cup Almond Flour

1/2 Cup Oat Flour

1 T Baking Powder

1/2 tsp Sea Salt

2 T Agave

1 Large, Ripe Banana, mashed

1 Cup (+/- depending on consistency) Almond Milk

2 T Almond Oil

DIRECTIONS

Preheat the oven to 375. Mix all ingredients well, until you reach a batter-like consistency. Pour into muffin tin lined baking pan. Bake for 20-25 minutes, or until toothpick is clean when pressed through center of muffin.

BOOM! DONE!

I’m off for the weekend, lovers!

heartWishing you all yummy eves FILLED with – duh – my cornbread muffins!heart

kissMuchos Besoskiss

 XOXO

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