• 1/2 cup coconut flour, plus 2 tbsps
  • 1 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 tsp cinnamon powder
  • 1 tsp apple cider vinegar
  • 3 medium ripe bananas, mashed
  • 4 eggs (or 4 gelatin eggs using flax or chia)
  • 1/3 cup coconut oil or grass-fed butter, melted
  • 1/3 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup water or coconut milk
  • mini chocolate chips (optional, I use Enjoy Life brand)

DIRECTIONS: Turn oven on to 350°F and line a muffin pan with 12 muffin liners. In a large bowl, add the dry ingredients: flour, baking soda, sea salt, cinnamon and blend together. Next, in the same bowl add in the eggs, coconut milk, apple cider vinegar, vanilla, bananas and maple syrup and mix well. Then, add the melted coconut oil and mix well. Lastly, using a spoon, fill the muffin liners with the mixture and divide equally. If you are using chocolate chips, sprinkle as many as you’d like on top of each muffin.

Bake for about 25 minutes. Remove from oven, and from muffin pan, and set onto a plate or cooling rack. Let them cool a little before adding the icing.