INGREDIENTS

2 ripe bananas (with brown spots)
2 tbspraw unpasteurized honey
½ cup coconut oil, cold pressed
4 eggs, free-range
2 tsp vanilla extract, pure
2 tsp baking powder
2 tsp cinnamon, ground
¼ tsp nutmeg
1/8 tsp cloves
¾ cup coconut flour

DIRECTIONS

Preheat oven to 350 F and line muffin tin with paper liners.

Combine all wet ingredients into a blender and blend until smooth. This can also be done in a mixing bowl but be sure to beat the eggs and mash the bananas well. Add baking powder, cinnamon, nutmeg, cloves and blend again until mixed.

Add coconut flour at the end and blend if your blender can handle it, if not mix well with a spoon. Let the batter sit for a few minutes to thicken up. The batter will be extremely thick, almost impossible to pour.
Fill muffin cups ¾ full and bake for 20 –25 min or until top is just starting to brown. Allow to cool for at least 10 minutes before serving.

NOURISHING TIP

Coconut flour is an amazing grain-free flour alternative, especially if you have found other grains and flours to bloat your belly. As an added bonus it is also gluten-free!
Coconut flour is incredibly high in fibre so excellent for those with constipation but can be too stimulating for those with diarrhea or ‘speedy digestion’. As with all food, pay attention to how you feel up to 3 days after consuming.

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BANANA COCONUT MUFFINS