Ingredients
Muffins
- 1 ½ cups coconut flour
- 2 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 ½ tablespoon honey melted
- 4 large free-range eggs
- 3 tablespoon olive oil
- ¾ cup coconut milk
- 2 ripe bananas crushed
Topping
- 1 teaspoon honey
- 1 tablespoon coconut oil
- 2 tablespoon rolled oats
- 2 tablespoon shredded coconut
Instructions
- Pre-heat the oven to 180C fan-forced and line a 12 hole-muffin tin with liners.
- In a large bowl, sift the coconut flour, baking powder and bicarbonate of soda together and mix.
- In another bowl, whisk together the honey, eggs, olive oil, coconut milk and bananas.
- Make a well in the flour and carefully stir in the wet ingredients until just combined.
- Divide between the muffin liners.
- To make the topping, melt the honey and coconut oil together.
- Combine the oats and coconut in a bowl and pour over the honey oil and stir.
- Divide the topping between the muffins.
- Bake for 20-25 minutes or until a cake tester inserted in the middle comes out clean.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
