Gluten-Free, Cinnamon, Chia, Banana Muffins
Preparation Time: 30 minutes
1/2 cup coconut flour
2 tablespoons chia seeds
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Himalayan Salt
2 tablespoons collagen powder
3 very ripe bananas
1/4 cup honey
2 tablespoons Gold Label or Pure Coconut Oil*
1 teaspoon vanilla extract
1/4--1/3 cup shredded coconut and/or chopped walnuts or pecans (optional)
Preheat oven to 350 degrees F.
Line a muffin tin with baking cups.
Mix coconut flour, chia seeds, cinnamon, baking powder, baking soda, salt, and collagen powder together in a bowl.
Mash bananas thoroughly and beat together with eggs, honey, vanilla, and coconut oil*.
Combine wet and dry ingredients and divide evenly among the baking cups.
Bake for approximately 16--20 minutes, until they are set and a toothpick comes out clean.
Allow to cool slightly and serve warm with grass-fed butter.
Keep in an airtight container in the refrigerator and freeze extras for later.
Great for school lunches! So delicious that you’ll need to make a bunch to have any extra though! :-)
*Make sure your ingredients are room temperature. Add your coconut oil last and combine well to avoid having your coconut oil solidify.
**Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!
Lydia Bryant from Salem, Virginia, won $50 for this recipe and photo! Submit your recipes and photos here!