Gluten-Free, Cinnamon, Chia, Banana Muffins

Gluten-Free, Cinnamon, Chia, Banana Muffins
Gluten-Free, Cinnamon, Chia, Banana Muffins
Servings: 12
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 
2 eggs 
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!

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Author’s Note – Serve immediately topped with maple syrup, fresh berries, and grass-fed butter. Delicious!!

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