Banana Flax Muffins with Honeyed Coconut Cream
- 1 cup Quinoa Flour
- ½ cup White Rice Flour
- ½ cup Oat Flour
- 2 tablespoons Ground Flax Seed
- ¼ teaspoon Sea Salt
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 Large Ripe Bananas, mashed
- 2 Large Eggs
- ¼ cup Coconut Milk (or plain yogurt)
- 1 tablespoon Vanilla
- ⅓ cup Maple Syrup
- ⅓ cup Olive or Coconut Oil
- 1 (5 ounce) can Coconut Cream
- 1 tablespoon Honey
- Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake wrappers.
- Add the quinoa flour, rice flour, oat flour, flax, salt, baking powder, and baking soda to a mixing bowl and whisk together.
- In another mixing bowl, whisk together the mashed banana, eggs, coconut milk, vanilla, maple syrup, and olive oil until smooth.
- Pour the liquid ingredients into the bowl of dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared muffin wells.
- Bake in the preheated oven for 17-20 minutes, or until the tops or the muffins are puffed and firm to the touch.
- Remove from the oven. Place the muffins on a wire wrack to cool.
- FOR THE HONEYED COCONUT CREAM:
- Place the coconut cream and honey in a bowl. Whisk together until smooth and lump free.
- Spoon a small dollop on top of cooled muffins before eating.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/04/14/banana-flax-muffins-with-honeyed-coconut-cream/
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