Coconut Banana Muffins
Here is a simple, healthy, lactose free, diary free and scrumptious breakfast or a simple snack recipe. This banana bread muffins is no ordinary banana bread! It's infused with the deliciousness and healthy benefits of coconut oil along with the nutrients of the bananas.
- 2 cups flour or gluten free Pamela's Products Gluten Free Artisan Flour Blend, 4 Pound
- 1teaspoon baking soda
- 1 teaspoon salt
- 1teaspoon of cinnamon
- 4 bananas mashed
- 2 eggs
- 1 cup brown sugar, packed
- 1/2 coconut oil
- 1 teaspoon of Pure vanilla extract
- 1/2 cup coconut flakes
- 1/2 cup slice walnuts (optional)
Start by Preheating the oven to *350 degrees. Greased 12 muffin tin with non-stick cooking spray.
In a Large bowl, whisk together the flour, salt, baking soda and cinnamon. Mix it well. Pamela's Products Gluten Free Artisan Flour Blend, 4 Pound
Cream the coconut oil and brown sugar until well combine. Add eggs one at a time. Add mashed bananas, blend well.
Stir in dry ingredients into wet ingredients, mix until combined. Stir in the pure Vanilla extract. Don't over mix. Scoop batter in to prepare muffin tins, about 3/4th of the way full.
Bake for 25 min or until golden brown.