Warm Coconut & Banana Muffins
Cross my heart, these are the juiciest, yummiest coconut and banana muffins in the universe. And, they are dairy free, gluten free, sugar free and full of all things sweet, spice, vegan and nice! Drizzle in maple syrup, vegan butter or top with some beautiful fresh banana. Scrumptious. BB xxx
1 cup mashed ripe banana (about 2 medium)
3/4 cup + 2 tablespoons unsweetened almond milk
1 teaspoon apple cider vinegar
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup coconut oil, melted
2 cups light spelt flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup coconut
The Bondi Baker Method
Step 1- Preheat oven to 150 degrees and grease a muffin tin with coconut oil or line with baking paper.
Step 2- In a medium bowl, mash the bananas and measure out about a cup. Place mashed the banana into a medium bowl along with the almond milk, vinegar, maple syrup, and vanilla. Then, melt the coconut oil in a small pot over low heat. Set aside.
Step 3- In a large bowl, mix together the dry ingredients including the flour, baking powder, coconut, salt, and baking soda.
Step 4- Stir the coconut oil into the wet mixture and then pour the wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt needs to be treated with care.
Step 5- Spoon into the muffins tins, about 3/4 full.
Step 6- Bake at 150 degrees for about 25 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.