These Banana Coconut Flour Muffins with a Cookie and Chocolate Swirl could almost be called paleo, grain-free, and gluten-free. However, a whim made me add Trader Joe’s Speculoos Cookie and Cocoa Swirl to the batter and, with that flick of my wrist, all claims to caveman-status ended.
The cookie and cocoa swirl (which I have been making myself quite sick on every night via near-endless spoonfuls straight from the jar, such is its wondrous terrible goodness [see again: not a good candidate for CrossFit]) adds a fun flavour to the batter, but could easily be replaced with Biscoff spread, Nutella, Justin’s Maple Almond Butter, plain peanut butter, or any nut or chocolate spread your heart desires.
These muffins are stupidly easy to make (as is almost everything I blog, for as much as I adore homemade goodies, I’d much rather be out living life than in the kitchen these days), freeze well, and are definitely healthy because: bananas.
Do you know what’s even better than these muffins, though? The fact that, last night, I arrived in Southern California for the first half of my two week ESCAPE-FROM-WINTER-ESCAPE-ESCAPE, and I just spent an hour lying on my back in Carolyn’s* backyard utterly incandescent with joy at the sensation of warm, warm, warm sunshine soaking into, melting through, dancing across my bare skin.
* When I arrived at Carolyn’s place, she had waiting for me Trader Joe’s Sausageless Sausage, a bunch of kale, a large bag of mini Reese’s Peanut Butter Cups, and six bags of Trader Joe’s Kettle Corn, because she remembered I loved all of those things last time I visited. Oh, and this was my post-thirteen-hours-of-travel dinner. I love that lady.