Ingredients

The following ingredients have 18 Servings
  • 1/2 cup unsweetened coconut flakes
  • 2 1/4 cup fine blanched almond flour (250 grams)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons ground flaxseed (flax meal)
  • 3 large eggs
  • 4 Tablespoons melted refined coconut oil or unsalted butter
  • 4 Tablespoons maple syrup
  • 3 large ripe bananas, mashed
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. Line or grease a muffin pan, and set it aside.
  • Spread the coconut on a baking sheet, and toast it for 5-10 minutes. Check the coconut after 5 minutes to see progress, and toss to ensure it toasts evenly. Once toasted, remove the coconut from the oven, and let it cool.
  • In a large bowl, whisk together the almond flour, salt, baking powder, baking soda, cinnamon, and flax meal.
  • In another small bowl, whisk the eggs, melted oil or butter, and maple syrup.
  • Mash the bananas by hand or in a food processor, and combine them with the egg mixture.
  • Mix the egg and banana batter into the dry batter. Gently stir the two until they are well combined.
  • Add the apple cider vinegar and vanilla, and gently mix until smooth.
  • Fold in 1/3 cup toasted coconut.
  • Spoon the batter into prepared muffin cups, filling them 2/3 to 3/4 of the way full. Top the muffins with extra toasted coconut. Place the muffin pan in the oven on the center rack, and bake for 20-25 minutes.