1 cup AP gluten free flour
3/4 cups Sweet Sorghum flour
1/4 cup almond meal (you can substitute with chia or flax meal)
1 tsp cinnamon
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp sea salt
1/4 cup coconut sugar

1/4 cup coconut cream
1/4 cup non-dairy milk
1/4 cup coconut oil (melted)
2 bananas, smashed
2 eggs (can substitute with 2 flax eggs to make it vegan)
1 tsp vanilla
1-2 tbsp maple syrup

1/2 cup chocolate chips
1/2 cup coconut flakes (or shredded)

Preheat oven to 350F.

1. Mix all of your dry ingredients – except the chocolate chips and the coconut – in a large bowl. Set aside.

2. Mix all of your wet ingredients in a bowl. Add them to your dry ingredients. Using a spatula, stir to combine.

3. Add in chocolate chips and coconut. Stir to combine.

4. Line a muffin pan or silicone baking cups. Scoop out batter and bake for 15-20 minutes, rotating the pan halfway through, until baked through.

Serve with butter or coconut oil, or just plain!

Enjoy!

Thank you to Cassandra Troy Walker of Clover Juice for giving me this recipe! You are the bestest!

See the video: