• 1 1/2 cups sliced ripe bananas (approx. 2 1/2-3 bananas)
  • 1/2 cup cassava flour
  • 1/2 cup coconut flour
  • 1/3 cup coconut oil
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup maple syrup or monk fruit maple syrup if not AIP
  • 1/2 teaspoon baking soda
  • 1/4 currants or raisins if desired
  • 1 gelatin egg or 2 eggs if not AIP see notes for instructions


Preheat oven to 350 degree. Grease a muffin tin with coconut oil and set aside.

In a standing or hand mixer, beat the bananas until they are smooth or just about. In a separate bowl, add cassava flour, coconut flour, sea salt, cinnamon, and baking soda and stir to combine. In a small saucepan, melt the coconut oil on low heat until it turns to liquid, then set aside to slightly cool (about 4-5 minutes).

Add maple syrup, apple sauce, and coconut oil to the banana mixture and mix to combine. Combine dry mixture to liquid and mix to combine. Using the same pan to melt the coconut oil, make your gelatin egg (see below notes).

With the mixer, slowly add the gelatin egg (or regular eggs) until it's fully mixed. Add currants or raisins and combine by hand. Add the mixture to a greased muffin tin about 3/4 to the top. Bake for 35 minutes and set aside to cool.

To make 1 gelatin egg: In a small saucepan add 1/2 cup of water on low heat until slightly heated. Once heated, whisk in 2 tablespoons of gelatin and continue to quickly and constantly whisk over low heat until it becomes slightly frothy. It is critical to continuously stir the mixture or the gelatin will get clumpy and ruin the recipe.

Makes 12 muffins

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