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!

Carrot-Apple Fall Muffins

Servings: 24 muffins/8 mini loaves
Preparation Time: 30 minutes

Ingredients:

• 1 1/4 pounds carrots
• 1 1/2 cups coconut oil
• 4 eggs
• 2 cups whole wheat flour (I grind mine fresh.)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon Himalayan Salt
• 1 teaspoon cinnamon
• 2 cups cane sugar (or to taste)
• 1 large green apple
• 1 cup walnuts
• 1/2 cup oatmeal
• 1/4 cup shredded coconut

Directions:

Preheat your oven to 350 degrees F.

Place carrots, coconut oil, and eggs into a high-powered, high-capacity blender. Blend on high until the carrots are completely liquefied.

In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Whisk to completely combine. Add sugar and stir to combine. Add the wet ingredients to this mixture and stir until the dry mixture is totally wet.

Clean the apple and grate with peels included. Add grated apple, walnuts, oats, and coconut to the mixture and stir to completely combine all ingredients.

Either grease your muffin tin (I prefer to use stoneware) or mini loaf pan (not required if you use stoneware) or line with muffin papers. Fill 3/4 full and place in oven.

Bake for 30–40 minutes until a toothpick inserted in the muffin comes out clean or muffin top feels firm.

These muffins freeze well, so prepare ahead of time for Thanksgiving Day breakfast!

Note: this recipe has been scaled down from the original submitted yield from 48 muffins to 24.

Recipe and photo submitted by Tamara, Spring, TX.

Submit your recipe here!

Tropical Coconut Oil Granola

Servings: 6 cups
Preparation Time: 10 minutes

Ingredients:

• 3 cups oats, old-fashioned/large flake
• 3/4 cup chopped almonds
• 1/2 cup shredded, unsweetened coconut
• 1/4 cup chia seeds
• 1/4 cup sesame seeds
• 1/8 cup quinoa
• zest of 1/2 an orange
• 1 teaspoon ground cinnamon
• 1/2 cup coconut oil
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• 1 cup candied pineapple, chopped (optional)

Directions:

Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.

Combine all dry ingredients in a large bowl. In a small saucepan, melt coconut oil, honey, sugar, and vanilla extract over medium heat. Pour over the oat mixture and stir until evenly coated.

Spread mixture onto prepared baking sheet and bake for 15 minutes. Stir and bake for another 15 minutes or until golden brown (an extra 5–10 minutes may be required). Sprinkle chopped pineapple over the granola and let cool. Once cool, break granola into chunks and store in an airtight container or large Ziploc bag.

Enjoy with milk, over Greek yogurt or as snack.

Recipe and photo submitted by Regina, Calgary.

Submit your recipe here!