08/26/2020
🥥COCONUT PECAN MUFFINS🥥
If you follow my Insta-stories, you’ll know how much I LOVE baking, especially muffins... 😍 THESE guys are my husband’s all-time favorites! They are buttery, nutty, fluffy, easy to make, so satisfying, and made with simple clean ingredients. 🤤
🍌INGREDIENTS🍌(makes 20-22 muffins)
WET:
🍯4 bananas
🍯1 cup unsweetened nut milk
🍯1 cup coconut oil
🍯1/4 cup honey (or maple syrup or agave)
🍯2 tsp vanilla extract
🍯2 flax eggs (or 2 regular eggs)
DRY:
🥥1.5 cups oat flour
🥥1.5 cups flour of choice (oat, almond, whole wheat, buckwheat, coconut, etc)
🥥1 cup rolled oats
🥥2 tsp baking powder
🥥1 tsp baking soda
🥥1/2 tsp sea salt
🥥1 cup chopped pecans
🥥1 cup coconut shreds
📖DIRECTIONS📖
👉🏼Preheat the oven to 350F & set aside greased muffin tin.
👉🏼Make flax eggs (2 tbsp flax meal mixed with 4 tbsp water - place in fridge for 10+ minutes)
👉🏼Blend all wet ingredients (except flax eggs) together in a food processor or blender.
👉🏼In a large mixing bowl, add & mix all dry ingredients together.
👉🏼Add blended wet ingredients to the dry ingredient bowl & mix well. Fold in flax eggs.
👉🏼Scoop batter into tin with a 1/4 cup, top with coconut shreds & pecans & bake for 25 minutes at 350F.
👉🏼Keeps in refrigerator for 7 days or freezer for 2 months.