This is a sponsored post for Choosi Health Insurance.
Having kids has made me think about our health a hell of a lot more than before they were born. I mean, I was reasonably healthy, I exercised and did yoga and ate mostly well, but I also didn’t think much of it.
When Biggie started eating solids, I looked at what I was eating myself and saw it fell far short of what I could be doing. Our overall health became a much more important value, and since then I have been meaning to go see either a dietician or nutritionist to pick their brains on just what is healthy for my family (especially because it is covered by my health insurance policy).
In the mean time, I started exploring healthier versions of regular things like muffins and cookies. Why was I giving her wholemeal pancakes, but scoffing refined white flour stuff myself?
The first thing to be revolutionised were muffins. I have been on a muffin-making blitz here at VMHQ lately, because they are so fabulous at being a vehicle for so many fruits and veggies and they are easy to make, low in sugar and high in good-for-you items. While I love a treat from time to time, I also like to see if I can make healthy food taste good! Seriously, I have been putting the most random things in muffins these days and pretty much everything works! And they are all freezable so are therefore ticking every box I have right now.
Veggies and cheese go into lunch or dinner muffins for Miss Picky Eater Oh My God Is That A Vegetable? No Way Man. Bananas and half the fruit bowl go into breakfast and snack muffins. I’ve even just frozen a few punnets of organic blueberries while they were reasonably priced for future muffin-making efforts, and I made a gorgeous apple, vanilla bean and cinnamon compote for a run of appley muffins this week. Muffin, muffin, muffin.
I have fiddled with my original banana-chia muffin recipe, subbing either wholemeal or spelt flour, trying egg-free, replacing the butter with oil, and next week I’m going to try a gluten-free option.
This healthy banana, date and coconut muffin recipe was actually a happy accident. I was going to try oil instead of butter (too lazy to melt some and dirty another bowl) but I totally forgot to add it. When I was looking at the mix trying to figure out how to make it a muffin batter and not a muffin dough, I thought to add some almond milk. I went to the fridge to get it and was distracted by a little leftover coconut cream. The rest is history…
I do recommend though that you eat them within 24 hours or freeze them, without the butter or oil they don’t stay moist if left past a day at room temperature.
Healthy banana, date and coconut muffins {dairy-free!}
Healthy wholemeal banana, date and coconut muffins
Ingredients
- 1.5 cups wholemeal self-raising flour
- 3 Large bananas, mashed
- 1/2 cup desiccated coconut
- 1/4 cup chopped pitted dates
- 1/4 cup coconut sugar
- 1 egg
- 1/4 cup coconut cream
- 1 pinch salt
Directions
Step 1 | |
Preheat oven to 180C. | |
Step 2 | |
Mix all ingredients in a large bowl and spoon into muffin cases. | |
Step 3 | |
Bake for 20-25 minutes until risen and golden brown. Cool on a wire rack. Eat same day or freeze. |
A bit about Choosi Health Insurance:
Health is more than just a healthy muffin. I let my health insurance lapse last year and of course that’s when I actually needed it – dentist and chiro appointments can really add up, so I rejoined. I much prefer to know we’re covered in case something major happens. At this age I’m hearing of too many friends with health issues that come out of left field and not much about health care is cheap. But I love the wellness options too, which help us keep on top of issues before they blow out of control. And if that means dietary help, then I’m keen! Choosi has a nifty online insurance comparison site so you can find out which company best suits your needs. It’s free and fast and saves you trawling each website for quotes. Try it here.
Miriam Simmons says
Love it! We have the fussy eater too and the only fruit she’ll eat is apples and grapes. A couple of months ago we went to Highgrove in Victoria (near Beechworth) and picked a mountain of blueberries, blackberries and raspberries. So much cheaper that the supermarket and grown locally too which ticks all my boxes. I just used up the last of it in a crumble on the weekend. Can’t wait to try this muffin recipe out on the weekend! x
Veggie Mama says
I can’t wait to go pick our own berries! we can do strawberries here, but a lot got rained out with the miserable weather we’ve had over summer. So handy to have in the freezer though, and a crumble is a perfect idea 🙂
Christie Connelly says
Oh you’re a clever mama! I am making lots of muffins and loaves and freezing them too lately. They defrost perfectly in my daughters snack bag by morning tea time when we are out and about. Have just got some super organic veggie powder to boost them with in addition to all the veggies, nuts and chia seeds I hide in there. Love this coconut cream addition though, inspired!
Veggie Mama says
Yes I was wondering about that powder, have been thinking about getting it for a while! My fridge is absolutely chock full of muffins and mini frittatas now, it’s hard to get anything else in. But they’re so good I can’t help myself! I keep trying new combinations. I leave the nuts out because pepper’s too little, but I find almond meal has been a perfect addition in that instance 🙂
MotherDownUnder says
Muffins are my favourite.
Toddler C has been eating lemon zucchini muffins lately…whatever veggies are left from our veggie box go into either frittatas or muffins.
While most of the muffins I make are healthy, I do occasionally make fatty boom batty real deal muffins…butter, sugar and sometimes even chocolate chips!
Veggie Mama says
Haha I do that with cake! Cake shouldn’t be healthy. Meanwhile, I can’t stop calling these moofans.
Reannon Hope says
I always struggle with muffins. They are always a bit dry & I think I always have visions of cafe style muffins but it never happens in my kitchen :/
Veggie Mama says
I am right this minute eating a muffin that is the opposite of dry – its gluten-free so made with almond meal and egg whites. It is such a good combination! I don’t like muffins (or cake) for the same reason usually, but I have found keeping them small and with banana in them, and that seems to counteract the dryness I’ve found in other muffins. But almond meal FTW!
SlapdashMama says
Love a good muffin recipe.
Veggie Mama says
muff…
Shari Wakefield says
These look great – and I’d have to agree that having a baby really makes you think more about making healthy life choices (especially seeing as I’m breast feeding – and my little one isn’t ready for solids yet)
Veggie Mama says
No, yours is a brand newie!! I’m not quite there yet, but we’re trying. and we feel better for it 🙂
Polly says
I’m in the midst of a complete overhaul and loving every moment. Those muffins look great.
Veggie Mama says
They taste even better!