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

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.

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Preparation

• 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.