Banana Coffee Muffins

† Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead. ‡ Use store-bought oat flour, or make it yourself by adding old-fashioned rolled oats to a food processor and blending until you achieve a flour-like consistency. †† We don't advise swapping out the chickpea flour for all-purpose flour as it may result in muffins that are too dense and dry.

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Step 1

Preheat the oven to 400°F (200°C), and lightly grease the wells of a muffin tin.

Step 2

To a large bowl, add the bananas and mash until puréed. Then add the milk and oil and mix well.

Step 3

Add the remaining muffin ingredients and mix until there are no lumps left. Fill the wells of the muffin tin until ¾ full.

Step 4

In a small bowl, combine the sugar and cinnamon for the topping and sprinkle it on the muffins. Add a pecan to the top of each muffin.

Step 5

Bake on the centre rack in the preheated oven for 16 - 18 minutes, or until a toothpick inserted into the centre comes out clean. Let cool for 5 minutes before removing from the muffin tins, and enjoy!

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