Banana-date-coconut muffins

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Banana-date-coconut muffins

Conflict is always around us, a part of life, and a challenge for us to meet and work with in creative ways. Lately though, there seems to be a lot of conflict amongst people on boards and in various organizations on our two islands, as well as the ubiquitous interpersonal struggles we all experience. My sense is that because we are a microcosm for what is going on in the larger global sphere, we’re acting out our anxiety & uncertainty on the local level. We need to keep this possibility in mind, that our entire world is interconnected and a “ripple” in one arena has unanticipated effects in another. So, back to the importance of nourishing, replenishing and taking care of ourselves during these intense times! Otherwise we can’t show up to deal with difficult issues, for focusing on what matters; we become emotionally and spiritually depleted.

Sometimes we just need to simplify, let go of what is not important, attend to what IS important in an integrative way, and be grateful that we have it as good as we do.

In that spirit, I offer another of my simple recipes for feel-good-food.

I like to bake things that can be eaten for breakfast, a snack or dessert, so that means

delicious but not too sweet, and things that taste like “real food”. Also, food that travels well for the ferry, the hike, the beach, the bike ride. So here is my recipe for Banana-date-coconut muffins, a favourite. They are like little power packets of nutrition and they are yummy. Makes 18-24 depending on what size you like them.

2-4 ripe bananas

3 ½ C organic whole wheat flour 1 ½ t. baking powder

1 t. salt

½  C butter

¼  C brown sugar

2 t. almond or vanilla extract 2-3 eggs

1 ½ C buttermilk

1 C (8) Palestinian dates

1 C coconut (coarse or finely shredded, your call)

1. Soften & then cream the butter with the sugar in one bowl. Add eggs & almond/vanilla extract. 2. Add buttermilk and mix ‘til all is smooth.

  1. Chop the dates & the bananas into smallish pieces; add them to dry ingredients, in a larger bowl.
  2. Gently mix just until it all comes together, and spoon into muffin cups.
  3. Bake @ 350 for 30 minutes or so, until golden brown on top and bottom. Cool on rack.

If (alas) you don’t have dates, you can use raisins, blueberries or dried cranberries.

If you don’t have buttermilk, you can use applesauce or even plain yoghurt, but I find buttermilk to be the best. I try to use all organic ingredients.

Enjoy! These muffins freeze really well too.

TIG
Author: TIG

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