Banana Coconut Oat Muffins
- Yield: 12-16 1x
2 cups gluten-free flour (Bobs 1-2–1 Flour)
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
4 free range eggs
½ cup unsweetened shredded coconut
1 cup gluten-free oats
1/2 cup coconut sugar
4 medium ripe bananas
1 cup of olive oil
1 tsp vanilla powder
Pinch of sea salt
Preheat oven to 350 degrees Fahrenheit
Grease a muffin tin with coconut oil.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, salt, vanilla powder, coconut sugar and mix well.
Add eggs, olive oil and and whisk well.
Mash in bananas and once it’s well mixed add coconut and oats.
Add mixture to muffin tin.
Bake for 25-30 minutes and let cool and serve.
Makes about 12-16 regular size muffins. Enjoy!
Photos by Lisa San Filippo Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography. www.momentscalgary.com