Coconut Banana Orange Muffins

I’m pretty tired. I think I need more carbs. Lately that’s all I can think of to help curb my fatigue. Insert carbalicious muffins to cure my morning sleep-hangover. Once I’m feeling a bit better, I’ll be sure to write more I promise!

Double Chocolate Zucchini Muffins

Serves 12


2 cups Gluten Free Flour (I used Pamela's Artisan Rice Flour mix)

¾ cup sugar

1 egg

1 tsp baking soda

½ tsp salt

2 small bananas

½ cup orange juice (I used Trader Joes orange peach mango juice)

½ cup shredded coconut + more for garnish, unsweetened is preferred

½ cup Bubs Collagen (optional)


Preheat oven to 350 degrees.

Mix together all of the wet ingredients first, mashing bananas prior to adding other ingredients. Then dry ingredients. Fold in coconut last.

Pour mixture into paper lined muffin tin filling ⅔ of the way full. Sprinkle 1 additional shredded coconut on top of each muffin.

Bake for 20 minutes, or until tops are lightly browned and a toothpick inserted into the center comes out clean.

Cool for 5 mins on a wire rack. Enjoy!