Ingredients

The following ingredients have 4 Servings
  • 2 small bananas
  • 4 eggs
  • 1/2 cup avocado oil
  • 3 tbsp coconut sugar
  • 2 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Instruction

  • Pre-heat the oven to 375 degrees.
  • Put the bananas in a medium mixing bowl and mash them with the back of a fork until smooth. Add the rest of the wet ingredients (eggs, oil, coconut sugar, & vanilla) and blend with hand beaters for 1 minute until smooth and creamy.
  • Add the flours, baking soda, and salt and blend to combine until smooth.
  • Scoop the batter into a mini muffin pan. I like to use this safe avocado oil spray to lightly grease the tin before scooping. You could use mini muffin liners or butter - I find the spray faster for so many little muffins. I get about 36 mini muffins out of this batter.
  • Bake the mini muffins at 375 degrees for 12 minutes until golden brown and cooked through. Let the mini muffins cool for a couple minutes before turning them out onto a cooling rack. The muffins hold up really nice and are ready to eat in a just a few minutes of cooling! To freeze the muffins, let them cool completely and then toss them in a freezer bag to freeze.