Gluten-Free, Banana-Blackberry Muffins

Servings: 12
Preparation Time: 35 minutes total

Ingredients:

• 2 ripe bananas, mashed
• 8 eggs
• 1/2 cup melted coconut oil
• 5 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 3 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup blackberries
• 1 teaspoon baking powder
• 3/4 cup coconut flour

Directions:

Preheat your oven to 350 degrees F.

Combine everything except the coconut flour and baking powder into your mixing bowl.

Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth.

Pour into greased muffin tins (or silicone) and bake for approximately 20–25 minutes (until firm to the touch).

Recipe and photo submitted by Leslie, Amsterdam, NY.

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Servings: 2
Preparation Time: 10–15 minute

Ingredients:

Almond Milk:

• 1/2 cup raw almonds
• 1 1/2 cups distilled water

Mix ins:

• frozen bananas
• fresh pineapple
• Coconut Cream Concentrate, to taste
• 1 tablespoon coconut oil

Directions:

Blend nut milk in a high-speed blender. Add remaining ingredients and blend until thoroughly mixed.

Adjust ingredients to desired taste and thickness.

Options:

• Sprinkle with dried coconut or even add a slice of pineapple to the glass! Enjoy!

Recipe and photo submitted by Kelly, Grandview, MO.

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Banana, Coconut Ice Cream

Servings: 2 (generous)

Ingredients:

• 3 frozen bananas
• 1/4 cup shredded or flaked coconut (1 ounce)
• 1/4 cup dried, unsweetened fruit (I use cherries or raisins)
• 1 teaspoon cinnamon
• 1 teaspoon organic, chocolate powder (optional)
• 1 teaspoon + Coconut Cream Concentrate
• 1/4 cup filtered water

Directions:

Place all ingredients in a VERY STRONG blender. Blend starting a low speed, working up to the highest speed until all is mixed and is the consistency of ice cream.

If needed, add a couple of ice cubes to thicken and chill.

This makes a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO.

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