Banana Coconut Muffins

• 1/3 cups Shredded Unsweetened Dried Coconut
• 1/2 cups White Rice Flour
• 1/3 cups Quinoa Flour
• 1/3 cups Oat Flour
• 1/2 cups Tapioca Starch
• 1 cup Coconut Sugar
• 1/2 teaspoons Salt
• 1 teaspoon Baking Soda
• 2 whole Very Ripe Bananas, Peeled
• 1 cup Canned Coconut Milk
• 1/4 cups Raw Coconut Oil, Melted
• 1 Tablespoon Apple Cider Vinegar
• 1 teaspoon Vanilla Extract
• 1/4 cups Large Chip Coconut For Decorating Tops

1. Use organic ingredients whenever possible.
2. Preheat your oven to 350 F. Oil or line a 12-count muffin tin (recipe makes around 9).
3. In a food processor, process the coconut until it's powdery. Add the flours, starch, sugar, salt and baking soda. Pulse a few times to mix.
4. In a large bowl, mash the bananas-they can be chunky if you want. Mix in the coconut milk and oil, vinegar, and vanilla. Mix the dry ingredients into the wet ones.
5. Divide the batter evenly into the pan to make 9 muffins. Decorate the tops with the large chip coconut. Bake for 20-25 minutes. Remove pan from the oven.
6. Remove them from the muffin pan to cool.

coconut, white rice flour, quinoa flour, flour, tapioca, coconut sugar, salt, baking soda, bananas, coconut milk, ubc, apple cider vinegar, vanilla, ubc

Taken from tastykitchen.com/recipes/breads/banana-coconut-muffins-3/ (may not work)