THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING
August 8, 2018
Banana and Coconut Muffins
1/2 cup coconut oil, melted and cooled (you could also use olive oil or butter)
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
1 cup desiccated coconut
1 banana (cut in rounds)
Heat the oven to 180ºC. Grease and line a 12 hole muffin tin.
In a large bowl whisk together melted and cooled coconut oil, eggs and vanilla.
Stir in the mashed banana and chopped dates.
Sift in the flour, baking soda, cinnamon and salt. Then add the coconut and combine well.
Spoon tablespoonfuls into the lined tin, filling up 2/3's of the way.
Place the banana rounds on top.
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.
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