Recipe for easy gluten-free, dairy-free, tree nut-free, sugar-free coco-banana muffins
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Ingredients
8
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Preparation
Preparation15 min
Cook time24 min
- Preheat oven to 400° F / 204° CThoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
- If making muffintops, tear paper to fit the top of cookie sheet. Grease lightly.Melt coconut oil in small dish over hot water.
- Combine and stir the first five ingredients together. Add in the coconut flour and almond meal, baking powder, cinnamon and shredded coconut whisking together until smooth.
- Fold in raisins, cranberries, chocolate chips. Pour into muffin cups or put tablespoons full on cookie sheet if making muffintops.
- Bake at 400° F / 204° C for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Pop muffins or muffintops onto a wire rack to cool, then store in a container and refrigerate.
- Flavor is most intense one or two days in the fridge after baking day. These do contain eggs, so refrigeration is important.
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