I've been trying to be more healthy with my food choices lately, but with the holidays and all, it's really hard not to eat homemade desserts, pasta and mashed potatoes... Here's a gluten & wheat free recipe I found that I really like! It's very easy and quick, and they make great breakfast to go muffins!
prep time: 10 minutes
bake time: 25 minutes
serves: about 10
what you need
bake time: 25 minutes
serves: about 10
what you need
2 ripe bananas, mashed (about 1 cup)
2 eggs
1 teaspoon vanilla extract
1/3 cup coconut oil (or ghee), melted
1 tablespoon maple syrup (optional)
1/3 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/3 cup semi-sweet chocolate chips - optional
how to make them
1. Preheat the oven to 350F and a muffin tin with cupcake paper liners
2. In a large bowl, add the bananas and mash them up using a hand mixer.
3. Add the eggs, vanilla extract, coconut oil, maple syrup and mix together (about 1 minute).
4. Add coconut flour, baking soda, salt and cinnamon to the mixer and mix until smooth.
5. Add the chocolate chips and fold in the chocolate chips lightly with a spatula.
6. Scoop the batter into the muffin tin about 2/3 full.
7. Bake for 20-25 minutes until the tops are golden brown.
8. Enjoy!
how to make them
1. Preheat the oven to 350F and a muffin tin with cupcake paper liners
2. In a large bowl, add the bananas and mash them up using a hand mixer.
3. Add the eggs, vanilla extract, coconut oil, maple syrup and mix together (about 1 minute).
4. Add coconut flour, baking soda, salt and cinnamon to the mixer and mix until smooth.
5. Add the chocolate chips and fold in the chocolate chips lightly with a spatula.
6. Scoop the batter into the muffin tin about 2/3 full.
7. Bake for 20-25 minutes until the tops are golden brown.
8. Enjoy!