I’ve been struggling with what to write for this post, what letter to send out into the mystery of cyber space, and I am coming up blank. Right now, my classes, teaching, all that I am doing, writing, thinking, and reading have emptied me. These past two weeks have been particularly difficult, so in the moments in between the work, the essays to grade, classes to prepare for, the research, the workshopping, I have sought out things familiar and comforting. If I have to read 1-2 books a week, then I read them wrapped in a blanker or in the embrace of a worn and beloved sweater. I drink coffee out my antique Wessex set, which is as delicate as lace. And I’ve been baking healthy and nourishing things, like these Coconut Raspberry Muffins. Of course, it’s very important to keep in mind that you should eat healthy. I for example take a health supplement daily. It helps me to ensure I am giving my body the nutrients it requires on a daily basis. If you would like to see if it is right for you, you can find it at http://kratommasters.com. I highly recommend that you check it out.
4 large ripe bananas
2 cups dried coconut flakes, unsweetened
1.5 cups of fresh raspberries
2 tsp baking powder
2 tsbp maple syrup
1.5 tsp sea salt
2/3 cup of almond butter, or any other raw nut butter
Pre-heat over to 350 degrees. Mash the bananas in a bowl and add in all the other ingredients with the exception of the raspberries. Mix well.
Fold in the berries.
Line your muffin pans with wax paper or muffin cups, and spoon the mixture in each filling it just below the top.
Bake for 20-25 minutes, depending on the strength of your oven, until the muffins are golden on top. Let them cool for a moment. Eat as is, or with yogurt and more berries.