Get the Recipe: Coconut Flour Banana Muffins
These coconut flour banana muffins are soft, fluffy and moist! They are made with healthy ingredients. These muffins are great for breakfast, an afternoon snack or even dessert!
Ingredients
- 1 ¼ cups mashed bananas
- ½ cup creamy nut butter
- ⅓ cup melted coconut oil
- 3 eggs
- 1 ½ tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup coconut flour
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Spray a muffin pan generously with nonstick spray.
- In a mixing bowl, add mashed bananas, creamy nut butter, melted coconut oil, eggs and vanilla. Stir to combine.
- Then, add in cinnamon, baking soda, baking powder and coconut flour. Stir to combine.
- Fold in the chocolate chips.
- Add batter to the sprayed pan. This recipe makes about 10 muffins. Fill almost to the top.
- Bake for 14 to 15 minutes or until toothpick inserted comes out clean.
- Finally, remove pan from oven. Cool for 10 minutes before carefully removing from pan.
Notes
- Coconut flour is a very unique and absorbent flour. Do not use another flour in its place for this recipe.
- Use brown spotted ripe bananas. These muffins do not have any extra added sugar (besides chocolate chips).
- Any creamy nut butter can be used. Use nut butter made from only nuts and salt.
- Replace melted coconut oil with avocado oil if needed.
- Generously spray muffin pan.
- Bake muffins until a toothpick inserted comes out clean.
- Store muffins in an airtight container at room temperature for up to 2 days. Since they are made without any sugars or preservatives, they do not last long at room temperature.
- Freeze for up to 1 month.
Calories: 251kcal, Carbohydrates: 19g, Protein: 6g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 163mg, Potassium: 193mg, Fiber: 4g, Sugar: 5g, Vitamin A: 90IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 1mg