This is the easiest recipe to make and so DELICIOUS.

Coconut Banana Muffins – No Sugar and Gluten-Free

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 1 big banana (or 2 small ones), mashed
• 2 tablespoons Coconut Cream Concentrate
• 1 egg
• 4 tablespoons shredded coconut
• chia seeds, to taste
• vanilla powder, to taste
• pinch Himalayan Salt

Directions:

Preheat oven at 160 degrees C/325 degrees F.

Mix all the ingredients; place in muffin models and bake in preheated oven for about 20 minutes or until golden. Remove from pan and place on cooling rack. Let cool 10 minutes.

Recipe and photo submitted by Spela. Submit your recipe here!

Super Moist Zucchini Coffee Cake

Servings: 18
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups maple syrup
• 3 eggs, (extra large)
• 1/2 cup coconut oil
• 2 1/2 cups whole wheat flour
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chopped pecans
• 1 cup organic raisins
• 4 cups peeled, cored and shredded zucchini

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 14-inch pan or cover bottom of pan with parchment paper.

In a large bowl, blend the syrup, eggs, and oil.

Sift together flour, spices, salt, and baking soda and add to egg mixture.

Stir in the nuts, raisins, and zucchini.

Pour batter into prepared pan and bake for 40 minutes.

Serve warm or chilled.

Note: Try adding 1 cup of coconut for additional flavor and texture.

Recipe and photo submitted by Carol, Owen Sound.

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Pumpkin, Coconut Muffins

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 15 ounces pumpkin puree
• 1/2 cup coconut oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup honey
• 3/4 cup whole wheat flour
• 3/4 cup + 1 tablespoon white flour*
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup chopped almonds
• 1/2 cup coconut

Directions:

Preheat oven to 350 degrees F.

Mix the pumpkin, oil, eggs, vanilla, and honey in a bowl. Add the dry ingredients. Stir until just mixed. Fold in nuts and coconut.

Pour into 12 greased muffin tins lined with paper muffin liners.

Bake for 30–35 minutes or until toothpick comes out clean.

*Use all whole wheat flour if preferred.

Recipe and photo submitted by Megan, Bar Harbor, ME.

Submit your recipe here!