I’ve been SO busy lately, it’s starting to get a bit ridiculous. Said busyness (at work, exercising, actually eating and taking a breather) can hinder time to do extra-curriculars, such as work on my baby (aka: this blog), so you’ll notice that I’ve been posting only a few times a week. In the light of things, posting every day is hard and takes a LOT of time and food…
But in that light, it gives you a chance to reflect (and read) on other past What Runs Lori posts. There are SO many recipes if you sift through the inner workings of WRL. If you like, click on some of the tabs below to view related content, such as cookies, or chocolate, or raw food.
alaska bananas breakfast brownie business chocolate cookies crossfit cupcakes Dessert dinner dressing Exercise food garden green smoothie hummus ice cream inspire kabocha muffins oatmeal paleo Paleo Diet pesto product review pumpkin quinoa R+F raw food Recipe run running salad salmon smoothie squash tahini TNT travel vegan veggies weekend wine workout
There’s plenty of variety in there. Trust me. Also, please note, that I’m working on creating my Recipage as I type. This will help sort recipes. When I finish the incredibly tedious work of inputting all of my recipes, you’ll be able to sort by ANYTHING: Cuisine type, ingredients, cooking method, dietary requirements, courses, even dessert type.
It’s a pretty cool thing. I’ll give a big shout-out and post when the page is complete.
For now, sit back, relax, and get some coffee ready, as this recipe will require copious amounts of coffee for the cake and for the mug.
Paleo Banana Coffee Cake Muffins
Makes 6 muffins. A gluten, dairy, and grain-free crumbly, yet scrumptious, coffee cake muffin.
- 1 cup warm or hot coffee (or 1/2 cup coffee, 1/2 cup almond milk or water)
- 1 ripe banana, mashed
- 3 tbsp honey
- 3 tbsp coconut oil
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- coconut sugar (or regular sugar) and extra cinnamon for sprinkling (optional)
Preheat the oven to 350 degrees. Line a cupcake tin with 6 cupcake liners.
In a large bowl, mix together the coffee, banana, honey, coconut oil, vinegar, and vanilla.
In a second, smaller bowl, mix together the coconut flour, baking soda, and salt. Pour the dry mixture into the wet mixture and whisk until just any clumps of coconut flour are smooth. Batter will be lumpy due to the banana.
Fill the cupcake liners evenly, almost to the top (the batter won’t rise much). Sprinkle each muffin top with coconut sugar and cinnamon.
Bake for 25 minutes, or until the tops are golden.
Eat, enjoy, and sip hot coffee. Oooh how I love coffee…
What do you make special for weekends? Do you make anything special?
Caffeinated or Decaf? Which do you drink? If not coffee, what’s your morning drink of choice?
Muffin or cake?
Blue or Yellow? (gotta have some randomness, right?)