Gluten-Free, Banana, Chocolate Chip Muffins

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 2 cups rolled oats
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• pinch salt
• 4 eggs
• 1 cup milk
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 2 ripe bananas, mashed
• 1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees F.

Grease 12 muffin cups with coconut oil.

Mix oats, coconut flour, baking powder, and salt.

In a separate bowl, mix eggs, milk, coconut oil, maple syrup, and bananas. Combine the wet ingredients into the dry ingredients and stir in chocolate chips.

Divide evenly into 12 muffin cups. Bake for about 25 minutes.

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes here!

Espresso, Almond Shortbread

Servings: Makes 24 cookies
Preparation Time: 1 hour

Ingredients:

Espresso Almond Shortbread:

• 1 cup butter, softened
• 3/4 cup packed sugar
• 4 teaspoons instant espresso or 1 tablespoon finely ground dark coffee
• 1/2 teaspoon salt
• 1/4 teaspoon almond extract
• 1 cup finely chopped almonds
• 1/2 cup semisweet chocolate chips
• 1/2 cup coconut flour
• 1 1/2 cups einkorn flour

Optional Chocolate Icing:

• 1/2 cup semisweet chocolate chips
• 1 teaspoon coconut oil

Directions:

Espresso Almond Shortbread:

Gluten-Free, Chewy, Chocolate, Mint Cream Cookies

Servings: 2 dozen cookies
Preparation Time: 35 minutes

Ingredients:

Cookies:

• 1/4 cup organic quinoa flour
• 1/4 cup rice flour
• 1/4 cup Tropical Traditions coconut flour
• 1/4 cup tapioca flour
• 1 cup whole sugar
• 1/2 cup organic cocoa powder
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon Himalayan Pink Salt
• 1/2 cup dark chocolate chips
• 1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil
• 2 teaspoons organic vanilla extract
• 1 teaspoon peppermint extract
• 2 eggs

Icing: 

• 2 tablespoons Tropical Traditions Coconut Cream Concentrate, warmed
• 2 teaspoons Tropical Traditions Gold Label Virgin Coconut Oil, melted
• 3 tablespoons organic powdered sugar
• 1 teaspoon organic vanilla extract
• 1/2 teaspoon peppermint extract

Directions:

Preheat oven to 325 degrees F.

In a large bowl, combine all dry ingredients except chocolate chips.

In a double boiler over medium heat, combine chocolate chips, coconut oil, and vanilla extract. Stir constantly until melted. Remove from heat and add peppermint extract.

Whisk eggs into wet ingredients, and then combine with dry ingredients and mix well.

Drop by rounded tablespoons 2 inches apart onto a greased cookie sheet. Bake until edges begin to crisp, about 12– 15 minutes. Remove from oven and allow to cool while you prepare the icing.

Add all icing ingredients in a small bowl and whisk until combined. Spread icing over cooled cookies.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!