These unique muffins are ones for the books!
300 gTorill’s Table Gluten-Free Muffin Mix
3 eggs, large
1/4 cup coconut cream, melted and cooled
½ cup coconut oil, melted and cooled
1 cup mashed banana
2 tbsp matcha powder
1 tsp vanilla extract
½ cup coconut flakes
Preheat the oven to 350°F.
Whisk together the eggs, mashed banana, matcha powder and vanilla extract together until fully combined.
Add the wet mixture into the gluten-free mix. Mix with a wooden spoon until there are no streaks of the dry mix.
Add the coconut cream and coconut oil into the batter. Mix it with a wooden spoon until it is fully incorporated.
Line a muffin tin with either a cupcake liner or brush it with butter.
Fill the muffin tin with the muffin batter 2/3 to the top (or ½ cup per muffin).
Place the muffins into the oven and bake for 20-25 minutes or until it is golden brown.Pro-tip:if you have a convection oven, bake it for additional 5 minutes.
Once the muffins are cooked, let it cool for a minute in the muffin tin and transfer it onto a cooling rack.Pro-tip:an indicator of when the muffins are done is when a toothpick is inserted into the muffin and no batter is attached to it.
Serve it with butter or on its own and enjoy!