Honey-Nut Banana Muffins (Gluten-free & Naturally Sweetened)

• 1 cup Almond Meal/flour
• 1 cup Unsweetened, Desiccated Coconut
• 2 whole Medium Ripe Or Over-ripe Bananas, Mashed
• 2 whole Large Eggs
• 1/2 cups Plain Yogurt
• 1/2 cups Honey
• 1/4 cups Canola Oil
• 2 teaspoons Vanilla
• 1 cup Chickpea/garbanzo Bean Flour (also Called Besan)
• 1- 1/2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1- 1/2 teaspoon Cinnamon
• 1/2 teaspoons Salt
• 1/4 cups Chia Seeds

1. Preheat oven to 400 F and line 2 muffin trays with paper liners (recipe yields 18 muffins, so line 18 of the holes with paper liners).
2. Toast the almond meal and coconut in a large skillet over medium heat until golden, about 3 to 5 minutes, stirring frequently.
3. Remove from heat and allow to cool.
4. Whisk together the bananas, eggs, yogurt, honey, oil, and vanilla in a large bowl.
5. Set aside.
6. In a separate bowl, whisk together the almond meal/coconut mixture, chickpea flour, baking powder, baking soda, cinnamon, salt, and chia seeds.
7. Gradually stir the dry ingredients into the wet, being careful not to over-mix.
8. Fill each muffin well 3/4 of the way full.
9. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 12 to 15 minutes.

flour, coconut, bananas, eggs, yogurt, honey, canola oil, vanilla, flour, baking powder, baking soda, cinnamon, salt, chia seeds

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/honey-nut-banana-muffins-gluten-free-naturally-sweetened/ (may not work)