Servings: 6 people
Calories: 208.0733kcal
Cost: $10
Equipment
- 1 Blender
- 1 Muffin tray
- 1 Stainless Steel Measuring Cups
- 1 Stainless Steel Magnetic Measuring Spoon Set Dual Sided
- 1 Wooden Spoon
- 1 Stainless Steel Mixing Bowl
- 1 Potato Masher
Ingredients
- 2 medium Banana mashed
- ¾ cup Coconut milk can
- 4 Dried dates (blend with coconut milk)
- ¼ cup Coconut oil
- ⅓ tsp Salt
- ¼ tsp Baking soda
- 1 tsp Apple cider vinegar
- 2 tsp Cinnamon
- ½ cup Coconut flour
- ¼ cup Sultanas
- ¼ cup Currants
AIP/Paleo egg replacer
- 2 tbsp Tapioca Flour
- 1 tbsp Gelatin
- ¼ cup Warm Water
Vegan/Vegetarian egg replacer
- 2 tbsp Tapioca Flour
- 1 tbsp Xanthan Gum
- ¼ cup Water
Instructions
- Mash the banana in a mixing bowl using a potato masher.
- Blend coconut milk with dates. Dates add the sweetness instead of sugar.
- For AIP/Paleo, put the warm water in with the gelatin and whisk, then let sit for 2 minutes, add the tapioca flour
- For Vegan/Vegetarian, put the tapioca flour and xanthan gum in a bowl with the water and mix
- Put all ingredients in a mixing bowl with the egg replacer
- Melt coconut oil. Put coconut oil in last cause it goes back to being hard right away.
- Add coconut flour and mix. Mix in sultanas and currants
- Spoon into a muffins tray with 6 cups
- Cook at 170°C/338°F for 35 minutes
- To serve add coconut butter and a sprinkle of cinnamon
Notes
Nutrition
Calories: 208.0733kcal | Carbohydrates: 32.8017g | Protein: 1.905g | Fat: 8.0533g | Saturated Fat: 8.9433g | Polyunsaturated Fat: 0.17g | Monounsaturated Fat: 0.3867g | Trans Fat: 0.05g | Cholesterol: 0.05mg | Sodium: 250.04mg | Potassium: 394.0383mg | Fiber: 5.19g | Sugar: 20.4883g | Vitamin A: 51.0583IU | Vitamin C: 4.59mg | Calcium: 27.9417mg | Iron: 0.99mg
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