Banana Muffins

3 large or 4 small ripe, mashed bananas

1/4 c butter, melted
1 Tbsp coconut oil

4 x-large eggs

 

1 Tbsp vanilla

1 Tbsp cider vinegar 

1/2 c coconut flour
1/4 c. xylitol or 1/3 c. erythritol

1 tsp baking powder

1 tsp baking soda

1/2 tsp guar gum (optional)

pinch of salt

 

Directions

Combine bananas, butter and oil. Mix well. Add eggs, honey, vanilla and cider vinegar. Whisk or blend until smooth. 

 

Add dry ingredients one at a time and whisk after each addition.

Transfer batter to parchment-cup lined, or well-greased muffin pan and bake at 325 for 25 minutes or until toothpick inserted in middle comes out clean.

Makes 16 muffins.

 

Chocolate Coconut Butter (BONUS Recipe for sugar free, low carb coconut clusters)

2 c toasted coconut flakes (unsweetened)
2 c unsweetened coconut flakes
1/3 c coconut oil
3 droppers English toffee stevia
2 Tbsp vanilla extract
1/4 tsp sea salt
1/3 c raw cacao powder (or cocoa)
1/2 tsp stevia glycerite

In a powerful blender or food processor, process the coconut oil and coconut flakes until they are liquefied. Depending on your blending method this will take awhile.  Add remaining ingredients and process.

To make EASY Coconut Clusters - 
Mix equal parts of the chocolate coconut butter and unsweetened flakes coconut. Drop by rounded spoonfuls on a piece of parchment and freeze until set. Will keep in the fridge for a few weeks. May un-solidify if left out above 74 degrees.