香蕉椰子松饼
Breakfast
American35 分钟12 份简单关于此食谱
这些天然甜味的香蕉椰子松饼尝起来像热带美食。它们非常嫩滑美味，我敢打赌你根本看不出它们是用100%全麦面粉制成的！本配方可做出12个松饼。
步骤说明
- 1
Preheat oven to ![375°F]. If necessary, grease all 12 cups of your muffin tin with butter or muffin tin liners (my pan is non-stick and didn't require any grease).
- 2
In a mixing bowl, whisk together the wheat flour, baking powder, sea salt and lemon zest. Stir in ½ cup of the unsweetened shredded coconut.
- 3
In a separate, mixing bowl, whisk together the mashed banana, coconut oil, honey, large egg and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant ¼ cup batter each), then sprinkle the muffin tops with the remaining ¼ cup unsweetened shredded coconut. Sprinkle the tops with the turbinado raw sugar.
- 5
Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a wire rack and let them cool.
备注
笔记 配方改编自Smitten Kitchen的双椰子松饼。制作素食版：你只需要用亚麻籽鸡蛋替换鸡蛋即可。我自己还没有尝试过这个替代品，但应该能行。制作无麸质版：根据类似配方，Bob's Red Mill无麸质多功能混合粉应该能很好地工作。冷冻它：松饼冷冻效果很好！
