Coconut Cravings

Banana Muffins

Ingredients

Measurement

Scale

2 bananas, overripe bananas are best
1/2 cup brown sugar
1/2 cup coconut milk, or any other non-dairy milk
1 Tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup gluten free oat flour
3/4 cup almond flour
1/2 cup tapioca flour/starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt

Instructions

  • GREASE. Grease a 12-count muffin pan and set it aside.

  • PREHEAT. Preheat your oven to 350 degrees Fahrenheit.

  • BLEND WET. Place peeled bananas, brown sugar, coconut milk, apple cider vinegar, and vanilla in the blender. Blend till just combined.

  • BLEND DRY. To the blender, add oat flour, almond flour, tapioca flour/starch, baking powder, baking soda, cinnamon, and sea salt. Blend just till mixed, usually only for 10 to 15 seconds. Scrape sides of blender with a spatula as needed. Don’t over blend as we don’t want to blend out the baking soda rise.

  • POUR BATTER. Evenly distribute your batter into your muffin tin. It should make 12 muffins.

  • BAKE. Bake muffins for 16-19 minutes at 350 degrees Fahrenheit.

  • COOL. Allow muffins to cool in the pan for 10-15 minutes before removing.

  • ENJOY. These muffins are good for 2-3 days on the counter or up to 7 days in the fridge.