Banana Flax Muffins with Honeyed Coconut Cream
Serves: 12 muffins
  • 1 cup Quinoa Flour
  • ½ cup White Rice Flour
  • ½ cup Oat Flour
  • 2 tablespoons Ground Flax Seed
  • ¼ teaspoon Sea Salt
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 2 Large Ripe Bananas, mashed
  • 2 Large Eggs
  • ¼ cup Coconut Milk (or plain yogurt)
  • 1 tablespoon Vanilla
  • ⅓ cup Maple Syrup
  • ⅓ cup Olive or Coconut Oil
  • 1 (5 ounce) can Coconut Cream
  • 1 tablespoon Honey
  1. Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake wrappers.
  2. Add the quinoa flour, rice flour, oat flour, flax, salt, baking powder, and baking soda to a mixing bowl and whisk together.
  3. In another mixing bowl, whisk together the mashed banana, eggs, coconut milk, vanilla, maple syrup, and olive oil until smooth.
  4. Pour the liquid ingredients into the bowl of dry ingredients and mix until just combined.
  5. Divide the batter evenly between the prepared muffin wells.
  6. Bake in the preheated oven for 17-20 minutes, or until the tops or the muffins are puffed and firm to the touch.
  7. Remove from the oven. Place the muffins on a wire wrack to cool.
  9. Place the coconut cream and honey in a bowl. Whisk together until smooth and lump free.
  10. Spoon a small dollop on top of cooled muffins before eating.
Recipe by The Kitchen McCabe at