Baking

Banana Coconut Muffins

Gluten free, grain free & dairy free. Whatever your food religion, this is your muffin! :) My ingredients are very specific but feel free to mix it up!

Makes 24 muffins (2 tins)

Ingredients:
-1 1/2 c coconut flour (never heated / never bleached. Organic)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp raw organic coconut sugar (opt.)
- 1/4 c organic coconut flakes
- 1 tsp ground cinnamon
- 1/8 tsp sea salt
- 3 large brown organic eggs
- 2 tbsp raw organic honey
- 2 tbsp almond butter (make sure only ingredient is: almonds : Harris Teeter)
- 2 1/2 cups of almond milk (I added this in 1/2 c increments to get my batter the consistency I was happy with)

Directions:
1. Preheat oven to 350
2. Coat muffin tin with coconut oil or use liners (I think the foil liners make for a moister muffin… Is moister a word?)
3. Whisk all dry ingredients in large mixing bowl
4. Crack eggs in smaller mixing bowl 1st in case 1 is bad you don’t want to ruin your whole recipe.
5. Add honey, almond butter & milk - whisk
6. Combine all ingredients in largest mixing bowl
7. Spoon into muffin tin
8. Bake on the middle rack approx 23-28 mins (oven temps vary) A butter knife to the center should come out clean when done properly.
9. Remove from tin and cool on a rack
10. Can be stored in container but will last longer in the fridge.

This basic recipe will work for any muffin. You can change up the ingredients for variety.
- Carrots, cinnamon & raisins
- Blueberries and lemon juice
- Organic chocolates and nut varieties
- Cinnamon pumpkin