yields a dozen | 30 minutes total time
3/4 C coconut flour
1/2 C rolled oats
1/2 C berries (your pick, fresh or dried - I used up some dried cranberries from the freezer)
1 t baking powder
1/4 t baking soda
1/4 t salt
3/4 t cinnamon
1/2 t ground ginger
1 C unsweetened coconut shreds
1/4 C organic nut butter (I uesd peanut butter)
1-2 very ripe bananas (I used 2 small guys from the backyard tree)
1/2 t organic vanilla powder
1/4 C rice malt or honey
1/2 C coconut milk
handful nuts of choice (optional)
Preheat your oven to 400°F and line muffin tin with liners of choice.
In a medium bowl, stir together the coconut flour, oats, baking powder, baking soda, salt, cinnamon, ginger powder and coconut hreds until well combined. Set aside.
In a separate medium bowl place banana(s) in first and mash into a paste. Add the peanut butter, vanilla, egg, rice malt/honey and coconut milk. Stir until well combined. Then add in cranberries, stirring once more.
Combine the dry mixture with wet mixture until moistened.
Fill the prepared muffin tin and top with walnuts.
Bake until golden brown, about 20 minutes. Do the toothpick test to be sure!
* Note : I used the coconut milk and coconut flour from my last blog post. Have the time & energy? Check out the post here.
Recipe adapted from Food Faith Fitness