1 Ripe Plantain

2 Tbsp Coconut Flour

1 Egg

1 tsp Vanilla Extract

1 tsp Ground Cinnamon

Pinch of Salt

Pinch of Baking Soda

• Puree everything in a food processor until smooth. Pour into mini loaf pans or muffin tins that have been lightly greased with coconut oil. It only makes about 3 or 4 small muffins. Bake at 350 for 10 minutes.

You can make one loaf too but you may have to double the recipe and adjust the cooking time slightly (add about 5 more minutes then keep checking on it so it doesn’t over bake). You’ll know it’s done when you can insert a toothpick into the center of the loaf and it comes out clean.

Try subbing out the plantain for regular banana or for pureed pumpkin (about 3/4 cup) for different variations.

Top with a healthy dollop of Cookie Dough Dip and you’ve got yourself a decadent fiber and protein filled breakfast, snack or dessert.