Gluten Free Coconut Banana Chocolate Chip Muffins



When I visited LA in 2007, I stayed with my sweet friend, Cassandra and her husband, Andrew. She is an amazing chef, and her impressive meals during my stay at her home are the very reason I got into cooking in the first place.

Since then, this fabulous couple have taken their incredible taste to the juice world, and founded the amazing Clover Juice. They have a few locations in LA, and are sold wholesale in many a grocery store and high end restaurant around town.

Cassandra made these muffins for me when I visited her last year, and she was gracious enough not only to give me the recipe, but also to let me share it with you today! They are so tasty, so healthy, and oh so easy to make. Thanks, Cassandra!

Here is what you will need:

1 cup AP gluten free flour
3/4 cups Sweet Sorghum flour
1/4 cup almond meal (you can substitute with chia or flax meal)
1 tsp cinnamon
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp sea salt
1/4 cup coconut sugar

1/4 cup coconut cream
1/4 cup non-dairy milk
1/4 cup coconut oil (melted)
2 bananas, smashed
2 eggs (can substitute with 2 flax eggs to make it vegan)
1 tsp vanilla
1-2 tbsp maple syrup

1/2 cup chocolate chips
1/2 cup coconut flakes (or shredded)

Preheat oven to 350F.

1. Mix all of your dry ingredients – except the chocolate chips and the coconut – in a large bowl. Set aside.

2. Mix all of your wet ingredients in a bowl. Add them to your dry ingredients. Using a spatula, stir to combine.

3. Add in chocolate chips and coconut. Stir to combine.

4. Line a muffin pan or silicone baking cups. Scoop out batter and bake for 15-20 minutes, rotating the pan halfway through, until baked through.

Serve with butter or coconut oil, or just plain!


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