Coconut Extra Banana Walnut Muffins

Coconut Extra Banana Walnut Muffins

Ingredients:
4 tbsp (60 ml) coconut oil, plus extra for greasing
3 eggs or 3 flax “eggs” (see note below)
2 bananas, chopped
4 dates
¼ cup (150 g/5 oz) coconut flour
½ tsp bicarbonate of soda (baking soda)
½ tsp sea salt
5 drops of stevia (optional)
½ cup (100 g/4 oz) walnuts, chopped

Directions:
1. Preheat the oven to 350°F (180°C/gas 4). Grease a 6- or 12-hole muffin pan or line
with baking cup liners.
2. Place the eggs, bananas, coconut oil, and dates in a blender or food processor and
whiz until smooth.
3. Add the coconut flour, bicarbonate (baking soda), salt, and stevia (if using) and
blend until smooth.
4. Fold in the walnuts, then spoon the mixture into the muffin pan.
5. Bake for about 30–35 minutes, until well risen and golden brown.
6. Set aside to cool for at least 20 minutes, then slice the muffin in half and serve with
your favorite nut butter, mashed-up berries, or just as they are.
Note: Flax “eggs” are made with 1 part ground flax seeds to 3 parts water. They make
the muffins very moist and more cake-like. To make 3 flax eggs, simply mix 3 tbsp
ground flax seeds with 9 tbsp water.
BERRY BREAKFAST QUINOA
Makes 1 serving
Nutrition