These muffins are grain free. That means they're not only gluten free, but they're also easier on the gut. I like to make them in mini muffin tins, so they're great for a quick breakfast as well as for taking with you when you go out. If you don't have mini muffin tins I'm sure you could make them as cookies too.
Ingredients:
●4 overripe bananas
●2 1/2 cups shredded, unsweetened coconut
●1/2 cup nuts and/or seeds (preferably soaked to break down the phytic acid)
Optional add ins (you know, to change things up)
●raisins
●Craisins
●chocolate chips (like this allergy friendly brand)
●peeled apples or peaches
●dried fruit
●blueberries
1) Heat oven to 350 degrees F.
2) Throw all of your ingredients into a food processor.
3) Process to your desired smoothness. (I like a good bit of chunk left to the nuts).
4) Divide into mini muffin tins.
5) Bake for 15-20 minutes or until golden brown.
Yields about 2-3 dozen mini muffins depending on how full you fill them.
