• luten free & dairy free
• No sugar added
• No blender required
• ~15 min preparation + 18 min baking

Ingredients (for 12 muffins)

• 2 bananas
• 1/3 cup of honey
• 2 eggs
• 1/4 cup of melted coconut fat
• 200 g oat flour
• 1/3 cup of cacao
• 1/4 cup coconut flour (I used coconut crème powder)
• A pinch of salt
• A teaspoon of baking powder (or baking soda)
• Optional: vanilla extract, pieces of chocolate, walnuts, etc.

[See image gallery at glutenfreelady.nl]

Tips

• Instead of oat flour you can use almond flour or any other gluten free flour
• Instead of flour you could use oat flakes or buckwheat flakes
• You can probably skip the coconut flour
• Instead of coconut fat you can use another fat or avocado!

Needed appliances

• An oven pre-heated to 175 ºC
• A muffin forms
• A bowl and a spatula to mix the ‘wet’ ingredients
• A second bowl to mix the ‘dry’ ingredients
• A pot to melt the coconut fat in it
• Optional: a kitchen balance

[See image gallery at glutenfreelady.nl]

Preparation steps

• Pre-heat oven to 175 ºC
• Take a bowl and smash two pilled bananas in it
• Add honey, eggs and melted coconut fat to bananas and mix well
• Take a second bowl and weight 200g of the gluten-free flour
• Add the rest of the ‘dry’ ingredients: coconut flour, cacao, pinch of salt and baking powder to the g-f flour and mix together
• Mix all the ‘dry’ and ‘wet’ ingredients together
• You can add chocolate pieces or other optional ingredients (nuts etc.)
• Fill the muffin forms and bake the muffins for about 18 minutes.

For a version with chocolate frosting – ala cupcakes: melt glutenfree chocolate with a couple of spoons of butter and decorate your mini-cakes.

Enjoy your meal,