On a chilly morning like this one, doesn’t a soft, warm muffin sound like the perfect treat?
And these muffins happen to be vegan and grain-free!
Banana Coconut Muffins
makes about 8
4 bananas, very ripe (with black spots)
1 cup coconut flour
1 heaping Tablespoon Coconut Oil
1 Tablespoon vanilla extract
1 teaspoon cinnamon
1/2 cup maple syrup (or sweetener of choice)
Liquid stevia, to taste
pinch of salt
1 teaspoon baking soda
1 Tablespoon Apple Cider vinegar
*optional: 1/3 cup chopped walnuts, for a banana-nut muffin!
Preheat your oven to 400 degrees. In a large bowl, mash the bananas very well.
Add in the rest of the ingredients, except for the baking soda and vinegar–> you want to add those in at the very end, so that they will react with each other and make your muffins fluff up! Be sure to adjust the sweetness to your taste before baking.
Transfer the batter to a lined muffin tin:
Bake immediately, at 400 degrees for 25 minutes.
Of course, I personally like my baked goods a little under-done, so a gooey-center is not a problem for me. Especially since these are vegan!
Hope you all enjoy these naturally gluten-free muffins soon!