~1/2 cup shredded (large flake) unsweetened coconut
~2 ¼ cup blanched almond flour
~3 tablespoons ground flaxseed (or ground chia seed)
~1/2 teaspoon cinnamon
~1/4 teaspoon ground ginger
~1/2 teaspoon baking soda
~1 teaspoon baking powder
~3 large ripe bananas
~pinch of sea salt
~4 tablespoons melted coconut oil
~3 tablespoons maple syrup (4 if you like it sweeter)
~1 teaspoon vanilla extract
~1 tablespoon apple cider vinegar
~Preheat oven to 350F. Spread coconut on a small baking sheet and toast for 5-10 minutes. Check at 5 minutes to see progress. To make sure the coconut toasts evenly, toss half way between baking. Remove from oven and let cool.
~ In a small bowl, combine your baking soda and apple cider vinegar. Wait till it bubbles then add this to your banana egg mix batter. Gently stir.
~Mix your almond flour, baking powder, spices, sea salt, and flax. In another bowl whisk your eggs, vanilla, and maple syrup, and melted oil or butter. Place your bananas in a mixer or mash until soft, add your egg batter and mix until smooth batter is formed. A stand mixer or hand mixer works.
~Pour your wet mix (with the banana) in with the dry flour/spice mix and gently mix all together. Fold in 1/3 cup toasted coconut.
~Spoon into muffin cups to fill 2/3 to 3/4 way full. Top with extra toasted coconut, and bake for 20-25 minutes.
Makes 12-14 muffins