| 15 | 30 | 248 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 48 |
| 2 cup | Coconut flour |
| 3 cup | Almond flour/meal, Bob's Red Mill |
| 2 cup | Chia seeds |
| 2 cup | Coconut, shredded, unsweetened |
| 1 cup | Flaxseed meal (ground) |
| 5 tbsp | Baking powder |
| 5 tbsp | Cinnamon |
| 2 cup | Coconut sugar |
| 1 cup hulled | Hemp seeds, shelled |
| 6 large | Egg |
| 6 large | Banana (s) (ripe and blended) |
| 4 tbsp | Vanilla extract, pure (can also be lemon extract) |
| 4 cup | Pumpkin seeds (pepitas) |
| 227 gm | No Sugar Added Apple Sauce (Organic, GF) |
| 227 gm | Coconut milk, reduced fat |
1. Preheat oven at 350 F
2. Mix dry ingredients in one bowl.
3. Mix wet ingredients in another bowl.
4. Mix dry and wet ingredients
5. Pour mixture into muffin tins and bake for 20 minutes.
By Natalia Garcia RDN, LDN, IFNCP, CISSN, CHWC
Registered Dietitian/Licensed Nutritionist
Board Certified Integrative and Functional Nutrition Practitioner
Certified Health and Wellness Coach
Certified Sports Nutritionist by the International Society of Sports Nutrition
FUNCTIONAL NUTRITION AND WELLNESS, LLC
(941)264-4644
| Fruit | 0.2 |
| Meat Alternative | 1.0 |
