You know what I despise? When my bananas turn SUPER brown and spotty. Now, I know that’s when they’re like at their ripest, but I don’t particularly love the flavor of bananas at that point.

When I was younger, my mom didn’t like them like that either, so when she found that she had a bunch of “too ripe” bananas, she would make a banana Bread. With this recipe, I was originally going to make a banana bread, but I discovered I was lacking a bread pan… so I made muffins.

Ingredients:

• 1 1/2 cup of Gluten Free all purpose flour
• 3/4 cup sugar
• 3 mashed bananas
• 1 flax egg
• 2 tsp cinnamon
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 cup coconut oil
• 1/2 tsp salt
• 1/3 cup shredded coconut

Directions:

Preheat your oven to 350 and then just mix all of the ingredients together. Scoop mixture into cupcake tins (or a bread tin…). Bake for 25 minutes and check with a toothpick to make sure they are cooked thoroughly. Enjoy