Fluffy and light, these grain free banana muffins will rival any traditional banana muffin served along side of it.
2 tablespoons Coconut Oil
4 large Eggs
2 tablespoons Honey
2 tablespoons Maple Syrup
2 teaspoons vanilla extract
1/2 teaspoon apple cider vinegar
1/2 cup coconut flour
1/4 cup Almond Flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup coconut cream
4 large ripe bananas
3/4 cup dairy free chocolate chips
Preheat over to 350 F
Line 12 muffin cups with liners
Place the coconut oil, eggs, honey, maple syrup, vanilla, and vinegar in the bowl of a stand mixer and beat for 30 seconds on high or until fully incorporated.
Whisk together the coconut flour, almond flour, baking soda and salt in a separate bowl.
Add the dry ingredients to the wet ingredients and beat until combined.
Add in your bananas and coconut milk and beat until the bananas mush and combine with the other ingredients.
Mix in nuts and chocolate chips if desired (of course they are!)
Fill muffin cups to the top and bake 20 minutes or until a toothpick inserted in the middle comes out mostly clean.
Cool in the in the muffin pan for 15 minutes and then remove from the pan. Eat warm or refrigerate until you are ready to enjoy…if you can wait!
Find it online: https://mylifeasrobinswife.com/grain-free-banana-muffins/
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