| 13 | 55 | 170 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 12 |
| 1/2 cup | Coconut flour |
| 1/2 cup | Tapioca starch |
| 3/4 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1/4 tsp | Sea salt, fine |
| 3 large | Egg |
| 1/3 cup | Yoso Plain Unsweetened Coconut Yogurt (or unsweetened yogurt of choice) |
| 3 small | Banana (s) (or 2 large) |
| 1/4 cup | Coconut oil (melted) |
| 2 tbsp | Coconut sugar (or sweetener of choice (opt)) |
| 1 tsp | Vanilla extract, pure |
| 1/3 cup | Dairy-free mini chocolate chips |
| 2 tsp | Cinnamon (opt) |
1. Pre heat oven to 350.
2. In a large bowl, add wet ingredients (eggs, bananas, yogurt, vanilla, sugar (if using), melted and cooled coconut oil) and mix with a mixer till bananas are well incorporated.
3. In a medium bowl, mix together the dry ingredients and then dump into the wet. Stir with a spatula till almost smooth and add chocolate chips if you are adding. Stir just enough until your chips are well dispersed.
4. Line a loaf pan with parchment and pour batter in, gently shake side to side to level out. Bake for 45-50 min or until the edges are slightly brown and the centre bounces back.
5.NOTE: if doing muffins, line a muffin tin and use a large scoop to scoop batter into each cup. Cook for 21-24 min or until the edges are brown and tops bounce back.
| Fruit | 0.2 |
| Meat Alternative | 0.1 |
