Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | coconut oil, melted | 4 | medium (7" to 7-7/8" long) | bananas, smashed | 4 | large | eggs | 1 | tablespoon | cinnamon, ground | 1 | cup, packed | Succanat or Organic raw brown sugar | 1 | cup | Whole Wheat Pastry Flour, Bobs Red Mill for topping | 1/4 | cup | coconut flour, sifted | 6 | tablespoons | hemp seeds, shelled | 1 1/2 | cups, chopped | walnuts | 1/2 | cup (8 fl oz) | plain whole milk yogurt | 6 | tablespoons | Succanat or Organic raw brown sugar | 4 | teaspoons | baking powder aluminum free |
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Steps
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Sequence
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Step
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| 1 | mix coconut oil, bananas, eggs,brown sugar, cinnamon and yogurt into bowl | 2 | add 4 teaspons baking powder to the wet ingredients and stir, then add whole wheat flour, coconut flour, hemp seeds and walnuts and stir just till moistened - batter will be thicker than cake batter | 3 | slight mix then put into 6 large muffin pans. | 4 | bake at 350 for 20 minutes |
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