Recipe for Coconut Flour Banana Muffins
You’ll be surprised to discover how good this recipe for banana muffins tastes when made the Paleo way with coconut flour and sweetened with a little raw honey. You don’t even need any special equipment or a lot of time to make this recipe. A mixing bowl, a rubber spatula, a muffin pan, and about 15 minutes of your day are all that it requires.
Preparation time: 15 minutes
Cooking time: 12–15 minutes
Yield: 6 servings
3 tablespoons coconut oil, melted
1 tablespoon raw honey
1-1/2 cups chopped ripe bananas
1/4 cup unsweetened shredded coconut
1/2 teaspoon vanilla extract
1/4 cup coconut flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup macadamia nuts, chopped (optional)
1/4 cup chocolate chips (optional)
Preheat the oven to 375 degrees F and line a muffin tin with 6 baking cups. Mix the coconut oil, eggs, honey, bananas, shredded coconut, and vanilla in a bowl.
In a separate bowl, mix the coconut flour, salt, and baking soda.
Using a spatula, slowly mix the dry ingredients into the wet ingredients until thoroughly combined.
Fold in the macadamia nuts and chocolate chips (if desired).
Bake until a toothpick inserted into the center comes out clean, about 12 to 15 minutes.
Apple bananas enhance the flavor of these muffins, so consider using them if you can find them at your local stores or online.
Per serving: Calories 203 (From Fat 110); Fat 13g (Saturated 10g); Cholesterol 93mg; Sodium 294mg; Carbohydrate 20g (Dietary Fiber 4g); Protein 5g.