Gluten-Free Coconut Banana Hazelnut Muffins.

Gluten-Free Coconut Banana Hazelnut Muffins.

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Makes 8 standard muffins

-2 cups gluten-free flour blend (I used Trader Joe’s)
-3/4 cup coconut sugar (You can use regular granulated sugar)
-2 teaspoons baking soda
-1/8 teaspoon kosher salt
-1/2 cup toasted unsweetened coconut flakes (I used Bob’s Red Mill)
-1/2 cup roasted hazelnuts, finely chopped
-2 ripe bananas, mashed
-1 cup coconut oil
-1 teaspoon vanilla extract
-3 large eggs
-unsweetened coconut flakes for sprinkling

Cooking method: 
Preheat the oven to 350 degrees.

In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.

In a medium bowl, mix the bananas, toasted coconut, nuts, coconut oil, vanilla and eggs until thoroughly combined.

Add the banana mixture to the dry ingredients and mix to combine.

Coat a muffin tin with cooking spray and fill each cup 3/4 full with batter. Sprinkle with coconut flakes and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Let cool in the muffin tin for 2 minutes and then transfer to a wire rack to cool completely.

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