| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Passive Time | 8 minutes |
| Servings |
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Ingredients
- 2 ripe bananas
- 11/4 cup gluten-free flour
- 3 tbsp arrowroot powder
- 2 1/2 tsp baking powder
- 3 tbsp maple syrup
- 2/3 cup coconut cream or coconut milk
- 2 tbsp liquid coconut oil
- 1 tbsp cinnamon
- 21/2 tbsp chia seeds
- 3 tbsp hemp seeds
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- In a high-speed blender (like a Vitamix or Blendtec), blend bananas, flour, 1 1/2 tbsp arrowroot powder, 2 tbsp of maple syrup, stevia, 1/2 cup coconut milk, coconut oil, and cinnamon together.
- Stir in 2 tbsp of chia seeds and hemp seeds. Allow to sit for 5 minutes while the chia seeds thicken the batter.
- Spray a 24-count mini loaf tin (or 36-count mini muffin tin) with nonstick olive oil spray. Spoon batter into baking tin.
- Bake for 8-12 minutes, or just until the center of each muffin springs back when touched lightly.
- Remove and cool.
- In a small pan, whisk together remaining arrowroot powder, coconut cream, and maple syrup. Heat over medium heat, stirring constantly, just until the mixture thickens. Drizzle over baked mini loaves. Sprinkle with chia seeds. Serve and enjoy!
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