Banana and Toasted Coconut Muffins

Category: Breakfast  


~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

~3 eggs

~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