|Beautiful banana muffins image courtesy of Diamond Joy|
Anyhow, on with the recipe! It is an adaptation of a recipe from Melissa Diane Smith's book,
Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners. If making muffintops, tear paper to fit the top of cookie sheet. Grease lightly.
Melt coconut oil in small dish over hot water. Combine and stir the first five ingredients together. Add in the coconut flour and almond meal, baking powder, cinnamon and shredded coconut whisking together until smooth.
Fold in raisins, cranberries, chocolate chips. Pour into muffin cups or put tablespoons full on cookie sheet if making muffintops.
Bake at 400° F / 204° C for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Pop muffins or muffintops onto a wire rack to cool, then store in a container and refrigerate. Flavor is most intense one or two days in the fridge after baking day. These do contain eggs, so refrigeration is important.
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