Happy Monday, friends!
How was your weekend? We spent most of our weekend watching the OJ Simpson trial on Netflix–we just couldn’t stop! I was too young during the trial to remember much of anything but little snippets so it was a fascinating glimpse into the time period and the tensions that arose both in and out of the courtroom. I highly recommend it if you haven’t watched it already!
It was also another gorgeous, spring-like weekend here, so I tried to get outside as much as possible. This warm weather can just keep on coming!
I made these banana walnut muffins on Saturday morning to have something to snack on throughout the weekend and upcoming week. I keep them in the fridge and then just reheat for a few seconds in the microwave each time I grab one.
Banana Walnut Muffins
Makes 1 dozen
1/3 cup coconut oil, melted
1/2 cup honey, softened
2 medium overripe bananas, mashed
1/4 cup unsweetened vanilla almond milk
1 3/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup chopped walnuts
Pre-heat oven to 325 degrees. Grease muffin tin and set aside.
Combine coconut oil and honey in a large bowl and mix well. Beat in eggs and then add bananas and almond milk, stirring to combine.
Add flour, baking soda, salt, and cinnamon and stir to combine. Fold in walnuts.
Spoon muffin batter into muffin tin. Place in oven and bake for 25-30 minutes, or until fork inserted in a muffin comes out clean.
Time: 40 minutes
Adapted from cookieandkate.com