These wholesome banana bread breakfast muffins are so moist and delicious and made with healthy fats, potassium, fiber, protein and and natural sugars to give you lots of good energy. If you don't mind dairy, you can use butter instead of coconut oil (both are considered good fats!) Slice the muffin in half and toast it with some peanut, almond or cashew butter spread for a well rounded and delicious breakfast! It's dangerously addicting!!

Healthy Banana Coconut Breakfast Muffins

Gluten Free - Sugar Free - Corn Free - Dairy Fee

Recipe Yields 12 muffins

1/2 cup coconut flour
1/2 cup Blends by Orly Sydney Blend
1-1/2 teaspoons ground ginger or ground cinnamon
½ teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon baking powder
3 large eggs
1-2/3 cups mashed ripe bananas (about 3 large)
⅓ cup maple syrup
2 teaspoons vanilla extract
¼ cup coconut oil

Optional:
1 cup crushed walnuts
2 tablespoons chia seeds
1/3 cup mini dark chocolate chips

Heat: Preheat the oven to 325F. Line muffin tin with paper cups or spray with non stick oil.

Mix: In a medium bowl, whisk the Sydney Blend, coconut flour, cinnamon, baking soda, baking powder and salt. In a large bowl, whisk the eggs until blended; whisk in the bananas, syrup, and vanilla (do not add the oil yet). Add the flour mixture to the banana mixture, stirring until blended and smooth. Whisk in the oil until blended. Mix in your toppings (the crushed walnuts, chocolate chips and chia seeds). Use an ice cream scoop with lever or large spoon to scoop the batter evenly into each muffin cup. Fill each cup about 3/4 of the way to allow room for the muffins to rise up in the oven. For an optional garnish, sprinkle some chia seeds or crushed walnuts on top of each muffin before baking.

Bake in the preheated oven for 25-30minutes or until a skewer inserted in the center comes out clean. Cool in pan for 15 minutes. Enjoy eating these warm muffins with some nut butter spread.

For optimal storage, store the cooled bread in an airtight container or bag in the refrigerator for up to 2 weeks or freeze for up to 3 months.