Ingredients

The following ingredients have 12 Servings
  • 3/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/3 cup of maple syrup
  • 1 egg (room temperature)
  • 1/2 cup unsweetened almond or coconut milk
  • 1/4 cup extra virgin coconut oil (melted)
  • 2 medium ripe organic bananas (mashed)
  • 2-1/2 teaspoons poppy seeds

Instruction

  • Preheat oven to 350°. Line muffin pan with baking cups.
  • In a small bowl, combine the almond flour, tapioca flour, coconut flour, salt, baking powder and baking soda
  • In a medium bowl whisk together coconut oil, milk, maple syrup. Once blended whisk in the egg.
  • Slowly stir in flour mixture just until moistened. Fold in mashed bananas and poppy seeds.
  • sugar, baking powder, salt, and baking soda. In another bowl, combine the egg, milk, and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds.
  • Fill paper-lined muffin cups three-fourths full. Bake for 22-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack.