Hummingbird Breakfast Muffins

Healthy, delicious and satisfying. That's all I need to say about these delicious muffins. Make them for breakfast and you'll make your whole house happy.

Ingredients

• 5 tbs coconut oil, melted
• 1/2 cup pineapple yogurt (I used 1 chobani container, could also do vanilla yogurt)
• 1 banana, mashed
• 1 large egg, beaten
• 1 tsp vanilla
• 2 cups gluten free all purpose flour
• 1/4 cup flaxseed meal
• 1/2 cup sugar (I did 1/2 brown 1/2 white)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup walnuts
• 1/3 cup sweetened, shredded coconut

*Add 1/4 cup of milk if batter seems too thick. Batter should be pretty thick even after adding a little milk.

Directions:

Preheat oven to 350 F.  

Spray muffin pan with oil or use muffin cups.

In a large bowl, combine all of the wet ingredients and sugar.

In a medium bowl, combine all of the dry ingredients.

Add the dry to the wet mixture and stir just to combine — do not over mix.  Should be a thick, cookie dough texture.

Bake until the tops are lightly browned and toothpick comes out clean, about 15-18 minutes.

Yields 12 regular or 24 mini muffins.