Coconut Flour Banana Muffins
Made with coconut flour and are dairy free, nut free, gluten and grain free. They make a delicious, perfectly moist Paleo treat or breakfast on the go.
Servings 12 servings
Ingredients
- 3 ripe bananas approximately 1 cup
- 3 large eggs at room temperature
- ¼ cup coconut oil softened
- ¼ cup maple syrup or honey
- ½ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon vanilla bean powder
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- chopped walnuts, pecans, pepitas, or chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line muffin pan with baking cups. Set aside.
- In a large bowl, mash bananas with a whisk until smooth. Add eggs and whisk well until smooth.
- Add coconut oil and maple syrup and whisk again to make sure all is combined.
- Add coconut flour, baking soda, cinnamon, vanilla powder, and salt. Whisk until evenly combined.
- Spoon batter evenly into the prepared muffin liners. Top with chopped nuts or seeds if desired. Bake for 18 minutes for mini muffins or 25 minutes for regular muffins or until toothpick comes out clean.
- Remove muffins from the pan to avoid sweating. Enjoy warm or transfer for storage.
Video
Notes
Makes 24 mini muffins or 12 regular muffins.
To reduce coconut flavor: use refined expeller pressed coconut oil.
To convert muffins to loaf: reduce oven temperature to 325 degrees Fahrenheit and bake for 50-65 minutes or until toothpick comes out clean.
To store: keep them uncovered for the first day, then transfer to container and then refrigerator for up to 3 days. These muffins freeze beautifully.
To reheat: reheat in an un-preheated oven at 350 degrees Fahrenheit for 10 minutes.
Nutrition
Calories: 121kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 167mg | Potassium: 136mg | Fiber: 3g | Sugar: 8g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg