Baked banana muffins

Recipe (Yield 7 medium size muffins):
4 free range eggs
3 over ripe bananas (mashed)
1/4 cup fresh coconut milk
1 Tbsp vco
1/2 tsp apple cider vinegar
1/2 cup coconut flour
1/4 cup blanched almond meal
1/2 tsp ground cinnamon
1 tsp baking soda

(1) Using a stand mixer, add in vco and eggs (1 egg at a time) and whisk till fluffy. Add in apple cider vinegar and mix well.

(2) In a bowl - combine coconut flour, almond meal, cinnamon and baking soda. Slowly, add a little at a time into the stand mixer bowl and let it whisk till well combined. Once done, remove the mixing bowl and set aside.

(3) Combine mashed banana with coconut milk using a fork. Add onto ingredients in step (2) and fold using a silicone spatula till well mixed.

(4) Once done, scope into paper cup till 80% filled. Baked at preheated oven at 175c for 25 minutes or till the top looked brown, and when a toothpick inserted came out clean.

Remarks: This is an attempt of making gluten-free and grain-free banana muffin using coconut flour. This is my first experience with coconut flour, and the smell during baking was fantastic. The coconut fragrance was simply irresistible . I omitted several ingredients from the original recipe as it was designed to suit my 17mth+ old toddler's diet.

I bought the coconut flour from http://naturo-wellness.com/ thanks to mummy Chern Pei Wei.


Adapted from: http://againstallgrain.com/2012/03/28/banana-muffins-with-chocolate-chip-streusel-topping/