Gluten-Free, Dairy-Free, Banana, Walnut, Coconut Flour Muffins
Servings: 9
Preparation Time: 35 minutes
Ingredients:
- 1/2 cup walnuts, chopped
- 1 cup bananas, mashed
- 1/2 cup honey
- 1/2 cup coconut flour
- 1/3 cup melted coconut oil
- 3 whole eggs
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
Directions:
Preheat oven to 350 degrees F.
Place cupcake liners into muffin tins or grease liberally, and dust using coconut flour.
Chop walnuts into small pieces.
In a mixing bowl, mash bananas until creamy; stir in honey.
Add coconut flour, melted coconut oil, eggs, and salt in with the bananas and honey. Using a hand mixer or whisk, mix thoroughly for one minute.
Allow batter to sit for two minutes to allow the coconut flour time to absorb the liquids.
Add baking soda and walnuts to the batter and stir quickly but only as long as it takes to thoroughly mix in the baking soda.
Fill 9 cupcake forms until full, or you may underfill equally to make an even dozen.
Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.
Recipe and photo submitted by Starlene, Phoenix, AZ.
