These beautiful gluten-free muffins make the perfect on the-go breakfast or snack. They are just as delicious right out of the oven as they are chilled straight from the refrigerator.
Preheat oven to 180 degrees Celsius and grease/line a muffin tray (this recipe will make 8 small muffins).
Place banana in a large bowl and mash.
Add the eggs, coconut oil, vanilla, sugar, cinnamon, salt and baking powder. Mix well but leave mixture still slightly chunky.
Add the rest of the ingredients to the bowl and mix well.
Spoon the mixture into the muffin tray and sprinkle with extra shredded coconut..
Place in the oven and bake for 20 minutes, or until they become golden brown.
Enjoy!
Ingredients
Directions
Preheat oven to 180 degrees Celsius and grease/line a muffin tray (this recipe will make 8 small muffins).
Place banana in a large bowl and mash.
Add the eggs, coconut oil, vanilla, sugar, cinnamon, salt and baking powder. Mix well but leave mixture still slightly chunky.
Add the rest of the ingredients to the bowl and mix well.
Spoon the mixture into the muffin tray and sprinkle with extra shredded coconut..
Place in the oven and bake for 20 minutes, or until they become golden brown.
Enjoy!
Please a replacement for coconut oil as coconut disagrees with me. Many thanks
Hi Glenise, you could try using butter or ghee as an alternative! We haven’t tried this recipe with either of those ingredients, but if you do please let us know how it turns out!