Whole Wheat, Toasted Coconut, Banana Muffins

Servings: 22–24 muffins
Preparation Time: 15 minutes

Ingredients:

• 3 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 3/4–1 cup sugar (granulated or whole brown)
• 1 cup melted coconut oil
• 1 tablespoon water
• 3 eggs
• 5 overripe bananas, coarsely mashed
• unsweetened, dried coconut flakes or chips

Directions:

Preheat oven to 325 degrees F.

Whisk the flour, baking soda, baking powder, salt, nutmeg, and cinnamon in a medium bowl. Set aside.

Beat the vanilla, sugar, coconut oil, water, and eggs in a large bowl until well blended. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among 22–24 muffin cups with paper liners. Sprinkle tops generously with dried coconut.

Bake the muffins in preheated oven for around 20–25 minutes. The coconut will be golden brown and a toothpick inserted into the center of a muffin will come out clean.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Super Nutty Granola Crunch

Servings: 20
Preparation Time: 30 minutes

Ingredients:

• 1 cup whole dates, pitted
• 2 large bananas
• 2 tablespoons cinnamon
• 1 cup hot water
• 1 pound old-fashioned rolled oats
• 1/2 pound unsweetened coconut (flakes or chips)
• 1 pound walnuts, chopped
• 1/2 cup raw pumpkin seeds
• 1/2 cup sliced almonds
• 2 cup golden raisins

Directions:

Preheat oven to 250 degrees F.

In a blender, combine dates, bananas, cinnamon, and water. Blend until smooth. Add more water a tablespoon at a time if mixture is too thick.

In a large bowl, mix together oats and date mixture until coated, breaking up very large clusters. Stir in dried coconut.

Bake in a thin layer on a baking sheet (must be done in small batches), stirring occasionally to desired crunchiness, about 1 to 1 1/2 hours.

Remove from oven and cool. Stir in walnuts, pumpkin seeds, almonds, and raisins. Store in an airtight container.

Additional stir-in ideas: Add dried fruits or a combination of blueberries, strawberries, cherries, cranberries, etc.

Recipe and photo submitted by Jo, Farmington, NM.

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Have you checked out Tropical Traditions’ newest product? It’s eggs, soy-free eggs at that! Head on over to Grass-Fed Traditions and check them out. Just click here.

I know what you’re thinking.

Eggs? Seriously? But…won’t they all break during the shipping process?

Nope! We’ve tested (and then tested some more) and the eggs don’t break. The shells are thick and the eggs are very well packaged. But if some do break, Tropical Traditions will gladly refund or reship.

Have I mentioned how amazing these eggs taste?

I think “yum” and “delicious” don’t even begin to describe them.

When you cook them up into scrambled eggs or into an omelet for breakfast, you just can’t help but notice how rich the orange color of the yolks are, and what a bright, cheerful yellow they remain even when cooked. They won’t turn into a tired, pale whitish yellow when cooked.

Honestly, I think the word that describes them best is flavorful. They’re not bland and on the tasteless side, making you want to load them with something like ketchup to give them some contrasting pizzazz.

With these you appreciate the subtle, yet rich, almost delicate, creamy flavor. All they really need is some salt and pepper and butter with a bit of coconut oil to bring out and accent the buttery flavor. But if you really like ketchup on your eggs, then be my guest. Drown them all you like. The tang will accent the creaminess even more.

To showcase these high-quality eggs, make the Mushroom and Red Pepper Mozzarella Omelet recipe below. It’s delicious, cheesy, fluffy, and buttery. Enough said.

Mushroom and Red Pepper Mozzarella Omelet

Serves: 4–5
Preparation Time: 10 minutes

Ingredients:

• 3 tablespoons butter
• 2–3 tablespoons coconut oil
• 4 ounces fresh mushrooms (or to taste), sliced
• Italian seasoning
• garlic powder
• 7 eggs
• 3 egg yolks (or another 1–2 eggs instead)
• salt and pepper
• 1/2 red bell pepper, diced
• 4–5 ounces mozzarella cheese, shredded

Directions:

Heat the butter and 2 tablespoons of coconut oil over medium heat in a large skillet until butter begins to bubble. Sauté the mushrooms with a sprinkle of Italian seasoning and garlic powder until caramelized and browned. Remove to a bowl and set aside.

Meanwhile, whisk the eggs and egg yolks together and season to taste with salt and pepper. Add another tablespoon of oil to the pan if needed and heat to a high heat.

Pour egg mixture into the pan. Lift the edges up as it’s cooking and allow the uncooked egg mixture to flow underneath. Flip omelet over to cook on other side.

Spread the mushrooms, red pepper, and cheese on half of the omelet, reserving a little bit of the pepper and cheese to garnish the top. Fold over in half and transfer to a serving plate. Garnish and eat.

Enjoy!

Sarah 🙂

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!