“Ugly Duckling” Coconut Banana Cinnamon Muffins

That "Ugly Duckling" name came from my mothers awesome baking skills from my childhood. Her cookies and muffins were always "irregular shaped", looked funny and "Ugly" compared to the perfect symmetry of Hostess Ho-Ho's, Cupcakes, and Ding-Dongs. But man they were so good 🙂

In my article, "My Top 10 Eating Habits to Lose Bodyfat, Cellulite, and Weight", my #4 entry on the list was "Make your own snacks". One or two dozen of these "bad boys" made at a time, will hold me for a week (most times), as one of my healthy snacks, which I eat antime in my "same as in college" 30 years ago, 32 inch waist jeans.

………..Hostess can't hang with these Coconut Banana Cinnamon Muffins, nor can mom. Maybe because mine are slightly "Uglier",  and tastier…..

Coconut Banana Muffins

** 1 cup organic wholemeal spelt flour
** 1 cup organic coconut flour
** 1 cup organic almond meal

** 6 over organic ripe bananas (I like mine almost black, as they get ripe they convert to sugar for sweeter pastries)
** 4 pasture raised eggs (or at least organic free range/cage free eggs)

** 3/4 cup Ultimate Sweetener Birch Tree Xylitol (my current powdered sweetener, very good Taste!!! Made from Birch Trees. My sweeteners to avoid. IF YOU BLOW IT ON THIS INGREDIENT, THE  POINT OF HEALTHY EATING IS WASTED)

** 250 ml rice bran oil (From the original recipe, although I am working on the right formula to replace this with my fav, Unrefined Coconut Oil)

** 3 teaspoons baking powder
** 1/4 teaspoon
Pink Himalayan Salt , or alternately, Celtic Sea Salt (AVOID COMMON TABLE SALT AT ALL COSTS!!!!)
** 2 teaspoons organic ground
Ceylon Cinnamon
and more for sprinkling

** 1 teaspoon organic ground nutmeg


Preheat oven to 190C (375F). Line a large 12-hole muffin pan with paper cases (I used the high cafe-style brown paper cases). Combine eggs and Xylitol in a large bowl. Beat with an electric beater for approximately a minute. Add the oil and continue beating for another minute until light and fluffy. In a separate bowl combine the flours, salt, spices and baking powder. Stir with a fork or spoon to mix well.

Add the wet mixture to the dry mixture along with the bananas. Using a wooden spoon and very gently mix the batter, moving in one direction until just mixed and slightly lumpy. Spoon batter into prepared cases, each two thirds full. Sprinkle some Xylitol Sweetener and  cinnamon on the batter. Bake in preheated oven for approximately 20 to 25 minutes until cooked through and golden on top. Serve warm with some lovely grass fed butter or cool with a dusting of Ceylon Cinnamon.

Dip in a little raw wild honey like Manuka,  to reap the health benefits of Raw Wild Honey and Cinnamon when mixed together. (As well as the awesome taste benefits).

Additional Notes

This recipe can be made gluten free by substituting the spelt flour with a gluten free flour and regular baking powder with a gluten free version. You can sprinkle shredded coconut on the batter before baking for added crunch.

If the bananas are very overripe, you can reduce the amount of Ultimate Sweetener Birch Tree Xylitol to 1/2 a cup or even 1/4 cup if you prefer your muffins not very sweet. The mixture is very wet. Don’t be afraid.


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