Kevin and I are so appreciative of the supportive loving comments you all shared with us yesterday in response to our next big adventure. We sat on the floor of our empty home last night and read them together. Thank you.
We’re kicking off a series of insanely awesome guest recipes with Katie, the coconut loving, CrossFit enthusiast behind KatieDid. Out of all the blogs I visit, Katie’s is the one I make the most recipes from. It’s as if our stomachs are long-lost sisters – we snack on the same things, follow an intuitive eating style, and love our bacon.
She stepped out of her comfort zone today and created a brand new recipe just for Healthful Pursuit readers, frozen raspberry banana muffins. Uh, yum!
Hello all! I’m psyched to be kicking off the first guest post for Leanne, as she’s off being adventurous and living life! My name is Katie and I’ve been blogging about recipes, paleo nutrition, photography, and some crossfit thrown in there at KatieDid for over a year now. While it’s gonna be hard to live up to Leanne’s creative, healthy, and beautifully photographed recipes, I gave it my best shot for you all…
I don’t really do dessert. Aren’t I so fun?
Baking ratios makes me sweat. You can typically find me with a salt shaker in one hand, and tossing some bacon on a skillet with the other. No science to that.
But desserts are more fun to photograph than a steak. And when they’re made with just a few very simple ingredients and not overly sweet, I’ll definitely enjoy a few as well. So I jumped out of character today to share something pretty with you…
Frozen Raspberry Banana Muffins: 6 ingredients, none of which are sugar in any form. A few minutes of food processing. And a little freezer action.
No scary baking science.
This is a dessert even my salt tooth can get behind.
- ½ cup pitted dates, chopped
- ½ cup whole, raw almonds
- Pinch of salt
- 1 cup of frozen raspberries
- ¼ cup coconut oil, melted
- ½ cup canned full fat coconut milk + extras for topping
- 2 bananas, frozen
- ¼ cup coconut oil, melted
- Add ½ cup of almonds to a food processor and process until an almond meal has begun to form. Add in the chopped dates and a pinch of salt and continue to process until the mixture is well combined. Spoon evenly into the bottom of 7-8 muffin trays and press down firmly with your fingers to form a bottom crust.
- Add raspberries to the processor and process until smooth. With processor running, stream in coconut oil then coconut milk until a sorbet like texture has formed. Spoon raspberry mixture over the bottom crust layer.
- Finally, cut frozen banana into smaller pieces and add to the food processor. Process until smooth then add in coconut oil and continue to process until a thick, creamy banana soft serve has formed. Spoon on top of raspberry mixture.
- Place muffin tray in the freezer and allow it to freeze for at least 1.5 hours. Release muffins by loosening with a knife on one side, they should pop out fairly easily.
- Top with a dollop of thick canned coconut milk.
Thanks Leanne for inviting me to blog today! I hope you all enjoyed the recipe today and will stop by my blog and say ‘hi’!