Gluten Free | Dairy Free | Grain Free
Spread the coconut on a baking sheet, and toast it for 5-10 minutes. Once toasted, remove the coconut from the oven, and let it cool.
In a large bowl, whisk together the almond flour, salt, baking powder, baking soda, cinnamon, and flax meal. In another small bowl, whisk the eggs, melted oil, and maple syrup.
Mash the bananas and combine them with the egg mixture. Mix the egg and banana batter into the dry batter. Gently stir the two until they are well combined.
Add the apple cider vinegar and vanilla, and gently mix until smooth. Fold in ⅓ cup toasted coconut.
Spoon the batter into prepared muffin cups, filling them ⅔ to ¾ of the way full. Top the muffins with extra toasted coconut. Place the muffin pan in the oven on the center rack, and bake for 20-25 minutes.
FULL RECIPE AT: