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Wednesday, 19 August 2015 14:31

Coconut Banana Muffins

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Start your day fueled with our wonderful coconut banana muffins filled with ancient whole grains, fresh bananas and a hint of coconut. Make ahead and freeze.

  • Ingredients:


    Zemas Gluten-Free Multigrain Pancake & Waffle mix
    10 T. coconut oil (oil of choice)
    2/3 c. sugar of choice
    2 eggs (egg replacer)
    2 bananas, smashed
    1 ½ c. coconut flakes
    1 t. pure vanilla extract
    ½ t. coconut extract
    1 t. sea salt
    ¾ t. baking soda
    ½ t. baking powder
    1 t. xanthan gum

  • Instructions:
    1. Preheat oven to 350 degrees and spray a large muffin pan with cooking spray.
    2. In a mixing bowl combine the dry ingredients and whisk.
    3. In a second bowl, whisk together the oil, milk, sugar, eggs, banana, coconut extract and vanilla extract.
    4. Combine the wet ingredients into the dry and mix until well combined. Fold in the coconut flakes.
    5. Fill muffin cups ¾ full and bake for 15 minutes. Let cool on wire rack.
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Comfort food, Quick & easy, Light fare, Picnics, Spring favorites, Summer favorites, Lunchboxes/on-the-go
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Substitution ideas: Zemas favorite egg replacer is a chia egg; combine ¼ c water with 1 T chia seeds, stir and allow to gel over approx 5 minutes.
  • Related recipes: If you enjoyed these Coconut Banana Muffins then you will devour our gluten-free Sweet Potato Chocolate Chip Muffins
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