Banana Muffins with Coconut Flour (sugar-free and gluten-free)

A friend of mine shared this amazing recipe from Wellness Mama and I played around with it because I wasn't happy about the amount of eggs. Izzie is not gluten free but we do like to vary our grains. These muffins are interestingly different and worth a try. I also sprinkled them with chia seeds for added calcium.

There's definitely a hint of coconut which adds to the sweetness of the banana. These would work as mini-muffins too. The secret is to get the batter just right. Not too thick but not runny either.

Izzie doesn't have a sweet tooth and these are very sweet so she is yet to finish a whole one. It's okay as Mummy doesn't mind eating whatever is left, though.

Makes 12 muffins.

Ingredients:
3 eggs
3 very ripe bananas
1/4 cup coconut oil or butter softened
1/2 cup coconut flour
1 tsp baking powder
1 tsp vanilla essence
1/4 cup of milk (or more to thin)
Chia seeds to sprinkle on top

Preparation:

Pre-heat the oven to 200ºC.

Put all ingredients in a bowl and mix until smooth (an electric mixer may be needed). Add more milk if needed but only until the mix runs smooth (but not runny).

Divide the batter into a greased muffin tin. Sprinkle with chia seeds or any other seeds of your liking.

Bake for about 20 minutes or until it's golden and set in the middle.