A moist, grain-free banana muffin that is perfect for snacking– particularly as a finger food for babies and toddlers.
2 large bananas (roughly 1 cup mashed)
1/4 cup coconut flour
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
Preheat the oven to 350F and line a standard muffin tin with 6 baking cups. (In my experience, these silicone cups work best.) In a medium mixing bowl, mash the bananas with a fork until they resemble a relatively smooth puree. Stir in the egg, then add the coconut flour, cinnamon, and baking soda. Mix well, until a thick and uniform batter is created.