Gluten-free | Paleo | Dairy-free
▢ 4 (275g) small bananas ▢ 3 tablespoons (35g) coconut oil, melted ▢ 3 eggs, room temperature ▢ ½ teaspoon vanilla extract ▢ ¼ cup (25g) coconut flour ▢ ¼ teaspoon baking soda ▢ ¼ teaspoon fine Himalayan salt ▢ ¼ cup (24g) unsweetened shredded coconut Optional ▢ 1 tablespoon raw honey, or any other sweetener ▢ ¼ cup macadamia nuts, chopped (or another nut of your choice) ▢ ⅓ cup dark chocolate chips ▢ 1 teaspoon cinnamon or all spice
In a large bowl, mash the banana with a fork or potato masher, then add the coconut oil, eggs, honey and vanilla. Using a whisk, mix the ingredients well.
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In a separate bowl, mix together the coconut flour, baking soda, salt, shredded coconut, macadamia nuts, chocolate chips and cinnamon.
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Using a spatula, mix the dry ingredients with the wet just until combined. Then fill each muffin cup to the top and decorate with more chocolate chips.
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Bake in a preheated oven for about 20 minutes or until a skewer inserted into the center comes out clean. Allow muffins to cool on a cooling rack for about 5 minutes before removing them from the pan.
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