The best things lately involve waking up to a
message or
from friends and strangers.
Just nice things.

I love having these reasons to smile first thing in the morning.
(Because sometimes that’s hard enough)
The disposition set for an entire day.
Good words are both motivation and treasures.

So, thank you. I’ll try harder to do the same for others.


Banana Coconut Muffins

vegan. gluten-free. soy-free. corn-free. nut-free. refined sugar-free.

1-1/2 cups brown rice flour
1/4 cup potato starch
1/2 tsp guar gum
1/2 tsp cinnamon
1/4 tsp salt

1 cup coconut palm sugar
1/2 cup unsweetened applesauce (check manufacturer if avoiding corn is important to you)
3 medium bananas, mashed
1/4 cup virgin coconut oil, melted
1 tsp certified gluten- and corn-free pure vanilla extract

2 Tbsp flaxmeal mixed with 6 Tbsp water

Coconut chips or flakes, for garnish


Preheat oven to 400 degrees. Spray a muffin tin; set aside. Prepare flax “egg” in a small bowl and set aside to thicken.

In a large mixing bowl, stir together flour, starch, gum, cinnamon, and salt. Make a well in the center.

Whisk together sugar and applesauce; add mashed bananas, flax egg, and vanilla and mix well. Pour banana mixture into well, stir a bit, then add oil and mix completely.

Divide batter into prepared muffin tin. Sprinkle coconut over top of each muffin and press lightly to secure. Bake ~20 minutes, until coconut is toasted and muffins are browned, or tested done with a toothpick. Cool in tin at least 5 minutes before removing.

Yield: 12 muffins


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