From our family kitchen
Banana and Coconut Flour Muffins
Published
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: Makes 10 - 12 muffins
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian
Ingredients
- 2 bananas, mashed
- 115g Lucy Bee Coconut Oil, melted
- 4 eggs
- 70g maple syrup
- 1 tsp. vanilla extract
- 100g coconut flour
- 50g ground almonds
- 1 tsp. gluten free baking powder
- 1 tsp. cinnamon powder
- 20g pecans, broken into small pieces
- 10-12 pecans
Method
- Preheat the oven to 175C, 350F, gas mark 4. Line a muffin tray with greaseproof cases.
- Put the bananas, Lucy Bee Coconut Oil, eggs and maple syrup into a bowl and mix with an electric whisk until combined.
- In another bowl, sieve Coconut Flour, ground almonds, baking powder and cinnamon powder and stir together. (Note:coconut flour needs to be sieved into a recipe). Add this to the banana mixture, along with the pecans and mix together well.
- Add this to the banana mixture, add the pecans and mix together well.
- Leave mixture to stand for 5 minutes before spooning the mixture into the muffin cases, top with a pecan. Bake for 20 -25 minutes, or until cooked through.
- Leave to cool before removing from the tray.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story