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.
![487336_239497749520262_1985208826_n[1]](http://www.courtneyrowsell.com/wp-content/uploads/2013/09/487336_239497749520262_1985208826_n1.jpg)
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
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
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 🙂
Happy Cookin’ Clean & Lean!
Courtney
