Coconut and Banana Muffins
I've had a bag of coconut flour in my cupboards for longer than I care to think about (luckily it has a long use by date). Finally I got round to using it, and now I can't get enough of the stuff. My current thing is coconut muffins - sweet and savoury.
1 cup coconut flour
4 tbsp melted coconut oil
2 medium sized bananas - mashed
2 tbsp flax or chia seeds
1 tbsp natural vanilla essence
1 cup almond or coconut milk
2 tbsp rice malt syrup (if you really want to be healthy use blackstrap molasses instead)
1/2 tsp mineral salt
1 tsp baking soda
Preheat the oven to 350 F/170 C. Sieve the flour into a large mixing bowl. Add flax, salt and baking soda. Whizz up the eggs, milk, vanilla essence and rice malt in a blender and then slowly beat into the dry mixture. The coconut flour is really absorbent, so it will soak it all up. Then add in the mashed bananas and melted coconut oil and mix really well. Divide out the mixture into 12 cup cake cases - it doesn't rise much, so don't worry about filling them to the top. They take about 20-25 minutes to cook.
You can adapt them really easily - sometimes I add one banana and then a handful of blueberries. Or try savoury ones (my mum loved them, my dad not so much!). Instead of fruit, rice malt and vanilla essence, add a handful of parmesan and a pinch of turmeric. I also then add a few pumpkin seeds and a little more salt. But they are quite easy to adapt to your own tastes, so give it a go and see what you can come up with.