These muffins (or cakelettes as I like to call them) are fantastic. They are soft and cake-like, which is how I love my muffins. I like making them in the mini muffin tins because they are bite size, quick cooking, and easy to eat, or bring with you in a little baggie or container.
This recipe is gluten free, grain free, vegan, and nut free. Some of my other muffin recipes are made with almond flour, and I have had quite a few people ask for a nut free version.
So, here it is – I hope you enjoy them as much as we do!
banana bread coconut flour muffins
- 3 Very large very ripe bananas (or 4 medium)
- 1 cup coconut flour
- 1 Tabespoon coconut oil
- 1 1/2 Tablespoons pure vanilla (I use gluten free)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/4 tablespoon apple cider vinegar (I use braggs)
||In large bowl, mash ripe bananas |
||Add all wet ingredients except apple cider vinegar. Mix with banana |
|| In medium bowl, mix all dry ingredients except baking soda |
||Blend dry ingredients into wet ingredients, then add baking soda and apple cider vinegar |
||Spoon into lined mini muffin tin |
||Bake for 20 minutes |
||Let cool for 15 minutes |