I made this banana coconut scone recipe last week as a variation of my beloved Blueberry Scones. It turned out amazing so I wanted to share it with all of you!
1 Cup Almond Flour (blend almonds until flour like)
1 1/2 Cups Whole Grain Flour
1 tsp Baking Powder
1/2 Cup Plain Greek Yogurt
1/3 Cup Egg Whites
4 Ripe Bananas
2 TBSP Honey
3 TBSP Unsweetened Coconut Flakes
Mix all ingredients together until dough like. The dough will be slightly wet. If it is too wet to form a ball add more flour. Divide mix into 2 dough balls. Flatten to about 1 inch and cut each disk into 6. Place on a parchment sheet covered cookie sheet. Dust with a light sprinkle of cinnamon sugar (optional). Bake at 400 degrees for about 20 minutes!
Makes 12 Scones.
Store covered in foil for up to 5 days. Freeze in foil and plastic freezer bag.
I always freeze half so I have the other 6 for the next week! Great for a pre-workout snack!
Let me know what you think!