Banana Coconut Muffins

• muffin batter
• 1 cup GF flour blend
• 1/2 cup Quinoa Flakes
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup SoDelicious Coconut Milk
• 1/3 cup coconut oil
• 3 teaspoons apple cider vinegar
• 2 tablespoons flax seed meal
• 1/4 cup agave nectar
• 1 cup mashed very ripe bananas
• 1 teaspoon almond extract
• coconut topping
• 1/2 cup shredded coconut
• 1 teaspoon turmeric powder (for color)
• 1/2 teaspoon almond extract

1. With a fork, stir together shredded coconut and turmeric powder and almond extract. Set aside.
2. In a medium bowl using a wide whisk, thoroughly combine GF flour blend, quinoa flakes, baking powder, baking soda, and salt.
3. In a large mixing bowl combine the remaining muffin batter ingredients.
4. Stir the flour mixture into the wet mixture until thoroughly combined. Spoon batter into a paper lined muffin pan ( or grease and flour them), and top with a sprinkling of the coconut topping. Bake in a 350 degree preheated oven for 20-22 minutes, or 15-18 minutes for mini muffins. Let muffins cool on a rack before removing papers or they will stick.

batter, flour blend, quinoa flakes, baking powder, baking soda, salt, sodelicious coconut milk, coconut oil, apple cider vinegar, flax seed, nectar, bananas, almond, coconut topping, shredded coconut, turmeric, almond

Taken from food52.com/recipes/12577-banana-coconut-muffins (may not work)