Coconut Banana Muffins Dairy Free Food

COCONUT FLOUR BANANA MUFFINS

Steps:

• Preheat your oven to 375° F and line a muffin pan with parchment or silicone liners.
• In a bowl mix eggs, mashed banana, coconut oil and maple syrup until combined. Add coconut flour, optional tapioca starch, baking powder, baking soda, cinnamon and salt.
• Stir everything until evenly incorporated. Fold in dark chocolate chips (or alternatives).
• Divide the batter into the prepared muffin pan. Top each muffin with a few more chocolate chips and a banana slice. Bake for about 20 minutes until a toothpick inserted in the center comes out clean.
• Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.

BANANA COCONUT MUFFINS

Steps:

• Preheat oven to 375°. Line muffin cups with paper muffin liners.
• Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
• Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
• Bake until muffins are puffed and golden, about 25 minutes.
• Transfer muffins to a rack and cool slightly.

COCONUT BANANA MUFFINS- DAIRY FREE

Steps:

• Preheat Oven to 400F.
• Put coconut, banana and soy milk into a blender and blend until mushy.
• Add the rest of the ingredients to the blender and mix.
• Pour the mixture into a pre-greased cupcake pan.
• Bake in the oven for about 15 minutes- check after 12 minute.
• Remove from oven after 'toothpick check' comes out clean.
• Let rest for 10 min or as long as you can resist.