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Coconut & Banana Muffins

5 from 1 vote
GF, DF, Nut Free
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Servings: 7 medium sized muffins
Course: 2 meals a day, Baby Led Weaning, BLW, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup melted coconut oil
  • 4 eggs
  • 1 ripe banana
  • 1/4 cup coconut flour
  • ¼ cup tapioca flour
  • 2-4 TBSP maple syrup omit for under 12 months
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
Optional
  • 1 square chocolate per muffin For adults and toddlers

Equipment

  • 1 Muffin tray
  • 1 Silicone or Paper Muffin Liners
  • 1  Blender

Method
 

  1. Preheat oven to 180c fan forced 
  2. Line a muffin tray with paper muffin liners.
  3. Blend all muffin ingredients together. Let sit for a few minutes to allow the coconut flour to absorb the liquid and thicken the batter a bit.
  4. Pour into the prepared muffin tin evenly and place the chocolate square on top of each one (if using)
  5. Bake for 20-22 minutes or until golden and cooked through.
  6. Remove from the oven and allow to cool.

Notes

AGE SUITABLE
Once tolerating egg
 
*Store in an airtight container in the pantry for up to 4-5 days
*Freezer friendly
*Tastes best at room temp (not straight from the fridge)