FOLLOW ME:

Banana and Coconut Muffins

August 8, 2018

 

 

Banana and Coconut Muffins

 

Ingredients

  • 1/2 cup coconut oil, melted and cooled (you could also use olive oil or butter)

  • 4 eggs

  • 1 tsp vanilla

  • 3 ripe bananas mashed

  • 14 fresh dates, chopped and pitted (alternatively use dried dates and soak in hot water beforehand to soften).

  • 1 cup brown rice flour (you could also use almond meal, spelt or buckwheat)

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • pinch salt

  • 1 cup desiccated coconut

  • 1 banana (cut in rounds)

Method

    1. Heat the oven to 180ºC. Grease and line a 12 hole muffin tin.

    2. In a large bowl whisk together melted and cooled coconut oil, eggs and vanilla.

    3. Stir in the mashed banana and chopped dates.

    4. Sift in the flour, baking soda, cinnamon and salt. Then add the coconut and combine well.

    5. Spoon tablespoonfuls into the lined tin, filling up 2/3's of the way.

    6. Place the banana rounds on top.

    7. Bake at 180ºC for 45 mins.

     

    Delicious fresh out of the oven with a cup of tea! 

     

    These keep well in the fridge and are best toasted and eaten with a smear of butter.

    Please reload

    • Grey Pinterest Icon
    • Facebook Clean Grey
    • Instagram Clean Grey

    RECENT POSTS: 

    November 10, 2019

    November 6, 2019

    October 15, 2019

    September 23, 2019

    September 23, 2019

    September 6, 2019

    Please reload

    • Instagram - Grey Circle
    • Facebook - Grey Circle
    • Grey Pinterest Icon

    © 2023 by Closet Confidential. Proudly created with Wix.com