- 4 ripe bananas, mashed (about 1 cup)
- 4-6 large organic eggs
- 2 teaspoons vanilla extract
- 2/3 cup coconut oil, melted
- 2/3 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- a few dashes of ground cinnamon
- a handful of raisins, optional
- Preheat oven to 350 degrees.
- Using 2 standard muffin tins line 18 cups with paper cupcake liners. (I’m partial to cheetah print lately.)
- Melt coconut oil in a small saucepan on the stove, over low-med heat.
- Mash bananas and eggs using a hand mixer. Add vanilla, coconut oil and mix.
- Add dry ingredients and mix until smooth.
- Add raisins and mix in a with a spoon.
- Scoop batter into 18 muffin cups and cook 25 minutes or so, until toothpick in the center comes out clean.
- Allow muffins to cool before removing from the pan.
- Refrigerate in an airtight container for about a week. Freeze in a ziplock bag for longer.
I do some variation on these frequently. Berries, nuts, chocolate chips are all really good in these instead of raisins.
Kirsten Quint Fairbanks is health coach and holistic living expert who loves offering real-world wellness coaching for people who want to beat the blues and build self-esteem using nutrition and holistic lifestyle methods. Her popular online seasonal Craving-control Real Food Detox is for anyone who wants their body to feel and look its best. She also offers holistic skincare and coaching for anyone who is tired of the beauty hype and is ready to have vibrant health and glowing skin from the inside out. Kirsten lives happily, works gratefully, home-schools secularly, dances inexpertly, paints badly, cooks traditionally, and nurses on demand in the San Francisco Bay Area. Read more about her here.