Recipe for easy gluten-free, dairy-free, tree nut-free, sugar-free coco-banana muffins

Name: Recipe for easy gluten-free, dairy-free, tree nut-free, sugar-free coco-banana muffins
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 8
Cuisine: En
Ingredients: 6 Omega-3 organic eggs; 2 tablepsoons. extra virgin coconut oil, melted in small bowl over hot water; 1 cup. ripe, mashed banana; 1 1/2 teaspoon . alcohol-free vanilla extract (or vanilla powder); 1/4 - 1/2 teaspoon . Celtic Sea Salt; 1/2 cup. Coconut Flour; 2 tablepsoons Almond Meal (grind natural almonds in food processor or high speed blender); 1/2 teaspoon . aluminum-free baking powder; 1 teaspoon . Cinnamon; 2 tablepsoons. shredded, organic, unsweetened coconut; 4 tablepsoons. raisins, GF chocolate or carob chips or cranberries, etc.

Other

Very Easy

39 min

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.