Happy Whip It Up Wednesday!

Today I have a delicious gluten-free muffin recipe to share with you  🙂

It’s a recipe that my beautiful friend a cooking class partner Carmen Turner whipped up for one of our classes earlier this year.

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Not only was it a huge hit at the cooking class, but it has since become a top favorite for many of our LYL clients and their kiddies.

Yes, this recipe it is kid-approved!

I shared samples of these delicious bite size delights at a lunch box session I hosted at Wicked Fit this past weekend and my inbox has been flooded with requests for this recipe.

So here it is….enjoy!

Coconut Banana Muffin

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INGREDIENTS

  • 3 ripe bananas, mashed
  • 1/3 cup coconut oil, melted
  • 6 eggs
  • 2tbsp honey
  • 1tbsp vanilla
  • 1/2 cup coconut flour, sifted
  • 1tsp baking powder
  • 1tsp baking soda
  • 1/2tsp salt
  • 1tbsp cinnamon

INSTRUCTIONS

Preheat oven to 350*

Combine the mashed bananas and honey

Heat coconut oil in microwave then add coconut oil. Mix well then add the eggs and vanilla, whisk until eggs are combined.

In a separate bowl sift the coconut flour with all other dry ingredients

Add the dry ingredients to the wet

At first it will seem like the ratio of wet-to-dry ingredients is off. But you'll quickly see when you start to mix the two, you'll get a beautiful muffin batter consistency

At first it will seem like the ratio of wet-to-dry ingredients is off. But you’ll quickly see when you start to mix the two, you’ll get a beautiful muffin batter consistency

Pour into greased muffin tins

Bake 20-25 minutes if using a standard size muffin pan, or 8-10min if using a mini muffin pan

The perfect bite size delights for the little hands in your home :)

The perfect bite size delights for the little hands in your home 🙂

Happy Cookin’ Clean & Lean!

Courtney

www.cookingcleanandlean.com

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