During the month of Ramadan it is really important to wake before sunrise to hydrate and have a proper breakfast. This pre-dawn meal is called ‘Suhoor’, in Arabic.
Waking in the wee hours of the morning and trying to figure out what to eat can be a challenge.
There’s always cereal (bad choice as most cereals are full of sugar=crash!), pancakes, waffles, eggs and toast! But, if I am completely honest, I really don’t feel like cooking a full breakfast at 2 in the morning.
When planning for Suhoor, I think of foods that will keep be full and are nutritious! Here are some great ideas 24 Easy Ramadan Recipes That Will Keep You Full
I had some over-ripe bananas that I wanted to make into a nutritious, easy to enjoy Suhoor, so I came up with these Banana Nut Muffins 🙂
I choose to use coconut flour and almond flour. You can substitute whole wheat four for the coconut flour if you don’t have coconut flour on hand. You may also wish to add 1/4 cup chopped nuts into the muffin batter 🙂
- 3 ripe bananas (1 cup mashed)
- 2 tablespoons melted Coconut Oil
- 2 whole eggs
- ¼ cup brown sugar
- 1 cup almond flour
- ½ cup whole wheat flour
- ½ cup oats
- ½ teaspoon salt
- 1 ½ tsp. baking soda
- ½ teaspoon baking powder
- ¼ cup oats
- 1 tablespoon brown sugar
- 2 tablespoons slivered almonds
- 1 tablespoon coconut oil, melted
- Preheat oven to 350 and grease muffin tins.
- Mash banana into a medium sized bowl.
- Beat in oil, egg, and brown sugar.
- In a separate bowl, stir together the dry ingredients (Oats, almond flour, cinnamon, coconut flour, baking soda, baking powder and salt).
- Add dry ingredients into wet and stir. Do not over mix.
- In a small bowl, mix together ¼ cup oats, turbinado sugar, slivered almonds and melted coconut oil.
- Sprinkle streusel topping onto muffins.
- Spoon into muffin tins.
- Bake for 15-20 minutes
- Enjoy 🙂
Make these muffins? I’d love to see! Please tag me #CreateAmandasPlate