Submitted by: Angelina Grimson
Prep Time: 10 Minutes
Cook Time: 18 Minutes
Servings: 6
These gluten-free muffins are quite good!
1/4 c. coconut flour
2 tbsp. coconut oil
3 egg
1 med. banana
2 tbsp. honey, raw
1/4 tsp. sea salt
1/2 tsp. vanilla extract
1/4 tsp. baking powder
1/4 c. walnuts
Preheat oven to 400ºF. Line 6 cups of a regular muffin pan (or 12 cups of a mini muffin pan) with paper liners.
Combine coconut oil, banana, eggs, honey, and vanilla in a blender; blend until fully combined.
Mix together coconut flour, baking powder, and sea salt. Combine with wet ingredients in a bowl, and whisk together until there are no lumps.
Fold in chopped walnuts.
Divide batter among muffin cups, and bake for 16-18 minutes, until a knife or toothpick inserted in the center of one comes out clean.
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