Ingredients
1 1/2 cups oat flour
¼ cup almond flour
1 1/2 tsp baking powder
1 tsp baking soda
½ teaspoon cinnamon
Pinch of salt
2 medium ripe bananas, mashed
2 eggs (beaten) or 2 flax eggs
½ cup coconut oil, melted
½ teaspoon pure vanilla extract
½ cup coconut sugar
½ cup unsweetened shredded coconut, extra for topping
Directions
Pre heat Oven to 350 and line or grease your muffin tin.
In a large bowl, combine oat flour, almond flour, baking soda, baking powder, cinnamon, and salt.
In a medium bowl combine bananas, eggs, coconut oil, vanilla, and coconut sugar.
Pour the wet ingredients into the dry ingredients and stir until fully blended. Fold in the shredded coconut.
Divide the batter into 12 muffins. Sprinkle with extra shredded coconut and bake for 25 minutes or until toothpick comes out clean.
*Option: You can also use this recipe as a healthier cupcake and top the muffins with whipped coconut cream and sprinkle with toasted coconut to serve.
