Skinny Strawberry Banana Bread

• Vegan
• Gluten free

• Produce

  • 1 cup Bananas, over ripe
  • 1 cup Strawberries, fresh

• Canned Goods

  • 2/3 cup Coconut milk

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 1 tbsp Cinnamon
  • 1 1/2 tbsp Cornstarch
  • 1 1/4 cup Gluten-free flour blend
  • 1 tbsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 2 1/2 tbsp Chia seeds

Found on skinnyms.com

Description

Ingredients

• 1 cup mashed over-ripe bananas
• 2/3 cup coconut milk
• 3 tablespoons maple syrup
• 2 1/2 tablespoons chia seeds
• 2 tablespoons coconut oil, melted
• 1 tablespoon vanilla
• 1 1/4 cup gluten-free flour blend (We used Pamelas )
• 2 1/2 teaspoons baking powder
• 1 tablespoon cinnamon
• 1 cup finely chopped fresh strawberries

Directions

• Preheat oven to 350 degrees F.
• Whisk the bananas, coconut milk, maple syrup, chia seeds, coconut oil, and vanilla in a large bowl. Let stand for 5 minutes, until slightly thickened.
• Combine the flour, baking powder, and cinnamon together and add it to the wet ingredients. Mix until just combined. Fold in the strawberries.
• Spray a 24-count mini loaf tin (or 36-count mini muffin tin) with nonstick olive oil spray. Spoon batter into baking tin. Bake for 8-12 minutes, or just until the center of each muffin springs back when touched lightly. Remove and cool.
• If desired, drizzle more coconut cream & chia seeds over cooked loaves. Serve and enjoy!