Banana Coconut Muffins


1/2 cup unsweetened coconut flakes

2 1/4 cup fine almond flour (250 grams)

1/4 teaspoon fine sea salt

1/2 teaspoon baking soda

1 teaspoon aluminum free baking powder

1/2 teaspoon cinnamon

2 Tablespoons flax meal

3 large eggs

4 Tablespoons melted refined coconut oil or unsalted butter

4 Tablespoons maple syrup

3 large ripe bananas, mashed

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

Preheat your oven to 350, then line or grease a muffin pan and set aside.

Spread coconut flakes on a baking pan and toast for 10 minutes.

Check coconut after 5 minutes and toss to toast evenly.

Remove coconut from the oven and let cool.

In a bowl, whisk almond flour, salt, baking powder, baking soda, cinnamon and flax meal.

In another bowl, whisk eggs, oil or butter and maple syrup.

Mash bananas and combine them with egg mixture.

Gently stir wet batter into the dry batter until well combined.

Add apple cider vinegar and vanilla, then gently mix until smooth.

Fold in 1/3 cup toasted coconut.

Spoon batter into muffin cups, filling them 3/4 full.

Top muffins with more coconut.

Put the muffin pan into oven on the center rack, then bake for 20 to 25 minutes. Enjoy!
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