Coconut & Banana Muffins
GF, DF, Nut Free
- Muffin tray
- Silicone or Paper Muffin Liners
- Blender
- ½ cup melted coconut oil
- 4 eggs
- 1 ripe banana
- 1/4 cup coconut flour
- ¼ cup tapioca flour
- 2-4 TBSP maple syrup (omit for under 12 months)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
Optional
- 1 square chocolate per muffin (For adults and toddlers)
Preheat oven to 180c fan forced
Line a muffin tray with paper muffin liners.
Blend all muffin ingredients together. Let sit for a few minutes to allow the coconut flour to absorb the liquid and thicken the batter a bit.
Pour into the prepared muffin tin evenly and place the chocolate square on top of each one (if using)
Bake for 20-22 minutes or until golden and cooked through.
Remove from the oven and allow to cool.
AGE SUITABLE
Once tolerating egg
*Store in an airtight container in the pantry for up to 4-5 days
*Freezer friendly
*Tastes best at room temp (not straight from the fridge)
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