Ingredients
½ cup coconut flour
2 tsp gluten free baking powder
1 tsp ground cinnamon
¼ tsp pink salt flakes or sea salt
4 large free range/organic eggs
1 banana
mashed
3 large fresh dates
chopped
2 tbsp shredded coconut
2 tbsp raw honey
1 tsp organic vanilla essence or paste
Allergy Advice
Contains Eggs
Contains Nuts
Equipment
- 1 Muffin tin
- 1 Paper liners
- 1 Bowl
- 1 Whisk
- 1 Wire rack
Instructions
- Heat oven to 190°C (170°C fan-forced). Line a muffin tin with paper liners.
- In a bowl whisk together flour, baking powder, cinnamon, and salt. In another bowl whisk together eggs, banana, honey and vanilla.
- Fold through the coconut and chopped dates. Mix the wet ingredients into the dry and pour batter to fill 3/4 of each liner.
- Bake until golden brown and a toothpick comes out clean, about 20-25 minutes.
- Cool on a wire rack.
Notes
Tip
Ensure you don’t mix the wet and dry ingredients for too long. Just until they are moist is enough so you have light fluffy muffins.
Tip
You can buy fresh Medjool dates in the fruit and vegetable section of your supermarket.
Tip
Make sure you use lovely moist flakes of coconut and not dessiccated coconut for the best flavour.
Hi was this meant to read 1/2 a cup of coconut flour?
Sorry about that! There was a word missing and it has now been corrected to 1/2 a cup of coconut flour.