Print
Gluten-Free, Toasted Coconut and Banana Mini Muffins
Servings: 24–36
Preparation Time: 30 minutes
Ingredients:
- 1 cup brown rice flour
- 1/2 cup quinoa flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons chia seeds
- 1/2 cup coconut oil
- 1/2 cup whole sugar
- 2 eggs, lightly beaten
- 3 tablespoons maple syrup
- 6 overripe mashed bananas
- coconut chips or flakes for garnish
Directions:
Preheat oven to 350 degrees. Lightly grease mini muffin tins.
In large bowl combine the 3 flours, baking powder, salt, and chia seeds. In a separate bowl, cream together coconut oil and sugar. Stir in eggs, maple syrup, and mashed banana until well blended. Add banana mixture to flour mixture and mix batter until just moist. Pour into prepared muffin tins and garnish with coconut chips.
Bake in preheated oven for 15–20 minutes or until toothpick inserted comes out clean.
Recipe and photo submitted by Mariette, Deansboro, NY.
