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Gluten-Free, Cinnamon, Chia, Banana Muffins Servings: 12 Preparation Time: 30 minutes Ingredients: 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) Directions: 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!
