2-INGREDIENT BANANA COCONUT COOKIES | HEALTHY SNACK RECIPES
These healthy cookies are vegan, paleo, gluten free, grain free, and dairy free.
Provided by Kayla Chandler
Categories Snacks
Time 25m
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicon liner.
- Add bananas to a bowl and mash with a fork until smooth (no lumps). One of my tricks to getting things extra creamy and smooth is to use a handheld immersion blender (see recipe video).
- Once banana is mashed and smooth, add the shredded coconut. Mix with a fork then use your hands to make sure the coconut is fully incorporated into the banana. **Add a pinch of sea salt (optional).
- Separate mixture into 8 equal parts. Roll the mixture into a tight ball then flatten into a cookie shape (about 1/2 inch thick) and place onto the baking sheet. Repeat this process until you've formed 8 cookies.
- Bake cookies for 20-25 minutes or until tops are golden. **It took mine exactly 22 minutes. Once done, transfer cookies to a cooling rack and let cool completely before serving. ENJOY!!
Nutrition Facts :
BANANA COCONUT MUFFINS
These naturally sweetened banana coconut muffins are a real treat. I bet you can't tell they're made with 100% whole wheat flour! Recipe yields 1 dozen muffins.
Provided by Cookie and Kate
Categories Baked goods
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or muffin liners (my pan is non-stick and didn't require any grease).
- In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup of the shredded coconut.
- In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant 1/4 cup batter each), then sprinkle the muffin tops with the remaining 1/4 cup shredded coconut. Sprinkle the tops with the raw sugar.
- Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.
Nutrition Facts : ServingSize 1 muffin, Calories 211 calories, Sugar 9.6 g, Sodium 57.2 mg, Fat 12.8 g, SaturatedFat 10.7 g, TransFat 0 g, Carbohydrate 22.7 g, Fiber 2.3 g, Protein 2.4 g, Cholesterol 15.5 mg
BANANA COCONUT MUFFINS
Make and share this Banana Coconut Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 8 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line muffin cups with paper muffin liners.
- Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
- Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
- Bake until muffins are puffed and golden, about 25 minutes.
- Transfer muffins to a rack and cool slightly.
3-INGREDIENT BANANA, RASPBERRY AND COCONUT "ICE CREAM"
Steps:
- Peel the bananas and cut into 1-inch pieces. Freeze until completely solid, preferably overnight.
- Pulse the banana chunks, coconut oil and 2 tablespoons of the raspberry jam in a food processor to begin breaking the bananas up. Stop, scrape down the sides and stir the mixture up a few times to help it along. Keep pulsing until the mixture is smooth like ice cream.
- To serve, swirl the remaining tablespoon of jam into the mixture. Eat right away, or freeze in an airtight container for up to 3 days.
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