Ingredients

Dry Ingredients:

  • 1 cup Bob’s Redmill Gluten-Free all-purpose baking flour
  • ½ cup Tom’s Gluten-Free baking flour
  • ½ cup (slightly less) Mesquite flour
  • ½ cup (slightly less) coconut flour
  • 2 1/2 tsp baking powder
  • 1 tsp ish cinnamon
  • ½ tsp nutmeg

Variation: Substitute coconut flour with chestnut or almond

Wet Ingredients:

  • 1 duck egg or 2 hens eggs
  • ¼ cup grape seed oil
  • 1 banana mashed
  • ½ cup-2/3 cup coconut sugar
  • ½ cup almond milk
  • 2 Tbsp almond butter

Options:

  • ½ cup gf chocolate chips
  • ½ cup pecans chopped or walnuts
  • ¼ cup hemp seeds

Instructions

  1. Combine dry ingredients together.
  2. Combine wet ingredients together.
  3. Mix wet ingredients incrementally into the dry ingredients, stirring often.
  4. Pour/spoon into muffin pan: small pan bake 15 minutes, large pan bake 20 minutes or until golden.
  5. Allow to cool and serve!

Tip: Try them with a dab of coconut oil or cacao butter on them!

Bon Appetit!