Coconut flour banana muffins.

As promised I’m going to share my banana muffin recipe with yall! And I hope you enjoy them as much as we do!

I was on the hunt for a better muffin for my kids something that wasn’t full of sugar but didn’t taste awful. Something that would be “good” for them and they would eat it!! And I found it!!

These paleo banana muffins are made from coconut flour and are gluten free and low carb! They also don’t contain any refined sugar, which makes them a healthy treat!

Banana Muffins Recipe

Ingredients:

  • 2/3 cup of Coconut Flour
  • 4 tablespoons of Coconut Oil
  • 6 Pastured raised Eggs
  • 2 bananas (MASHED)
  • 3 tablespoons Raw Honey or Stevia (optional)
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Apple Cider Vinegar
  • 1/2 teaspoon Baking Soda
  • A pinch of salt.

A few things I didn’t measure.

You don’t have to add theses in, But I always do!

A handful of organic hemp hearts.
A handful of organic flaxseed & chia seeds.
A scoop of Antioxidants with veggies.

Make sure your bananas are mashed up and make sure your coconut oil is melted!

Directions:

  1. Now I put all wet ingredients into a large bowl
  2. Then put all your dry ingredients in a separate bowl
  3. Mix together wet and dry ingredients
  4. Mash the banana and add it to mixture
  5. *optional – add flaxseeds/nuts/chocolate chips to the mixture or sprinkle on top of muffins
  6. Pour the batter into muffin pans. ( I use a silicon muffin pan so I don’t need muffin liners)
  7. Bake at 350 degrees for 20-30 minutes or until lightly browned.

And that is it! You have a amazing tasting coconut flour banana muffin!!!

Enjoy πŸ™‚

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