banana coconut whole wheat muffins

Banana Bread

Banana Coconut Whole Wheat Muffins

Drescription

Banana and coconut lend there sweetness to these hearty, nutty wheat muffins.

Ingredients

2 cups whole wheat flour
4 ripe bananas
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup brown sugar
1/3 cup melted coconut oil
1 tablespoon chia seeds plus 3 tablespoons warm water
1/2 cup flaked unsweetend coconut

Directions

Preheat oven to 350
n a small bowl, mix 3 tablespoons warm water to the chia seeds and let sit for at least 5 minutes (10 is better) In a large bowl, peel and mash the bananas until they turn into a kind of chunky soupy puree. Add in brown sugar, chia seed mixture, vanilla extract, and the melted coconut oil (make sure it's melted or it won't incorporate into the mixture) Mix together. In another bowl, whisk together the flour, baking soda, baking powder and salt. Mix the wet mixture with the dry until combined then mix in the coconut flakes.
Line a 12 cup muffin tin and fill each cup about 3/4 the way up with batter. Sprinkle each muffin with brown sugar and place in oven on center rack. Bake for 25-30 minutes or until the tops 0f the muffins are golden brown and a tester inserted into the middle comes out clean.
Remove muffins from tin and let cool. Serve as is or maybe with a smudge of coconut butter, or anything you want really. No need for fork, just use you mouth.

Perez Family Paella

Despite its many ingredients, a finished paella is all about the rice and the flavor that the other elements impart to it. For that reason, it’s vital to use an actual paella (which is both the name of the dish AND the flat, round stainless-steel pan in which it’s cooked). You want the rice to cook evenly, without clumping, and be exposed to all of the other flavoring agents. Mom’s paella is 17 inches in diameter.