A tasty grain-free muffin that banana bread lovers will enjoy
2 ripe bananas
¼ cup coconut oil or butter softened
½ cup coconut flour
1 tsp baking soda
1 tsp vanilla extract
a small amount of milk to thin may not need
Preheat oven to 400°F.
Grease muffin tins.
Put all ingredients in medium sized bowl and whisk using strong whisk or immersion blender.
Mix until smooth and well incorporated. Batter should be thick, but if it is too thick, add a little milk to thin, but don’t let it get runny at all.
Spoon ¼ cup into each hole of prepared muffin tins.
Bake for 13-18 minutes until lightly browned and set in middle.