A SUPER clean recipe with NO added sugar. Sweetened naturally with ripened banana's and a few dates. These muffins make for a yummy, guilt-free snack!
Ingredients:
1 cup brown rice flour
1/2 cup almond flour
1/2 cup shredded unsweetened coconut
2 teaspoons baking soda
1/4 cup melted coconut oil
2 large ripened banana's
2 teaspoons apple cider vinegar
1/4 dairy-free milk
4-5 dates, pitted
1 pint of fresh raspberries
Directions:
Preheat oven to 350°F.
In a bowl, combine brown rice & almond flour, shredded coconut, coconut sugar, baking soda, and salt.
Next, melt your coconut oil. While you melt your oil, in a separate bowl, mash 1 banana. Slice the other banana and set it aside. Add your coconut oil, vinegar, and milk to the mashed banana.
Once combined, cut your dates into small or larger pieces.
Pour your wet ingredients into your dry mixture, and mix until fully combined. Gently fold in your raspberries, banana slices, and dates into the mixture.
Using 1/4 cup, scoop mixture into muffin tray and bake for 35-40 minutes.
Allow time for the muffins to cool, as the texture will change. Enjoy!
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