Coconut Banana Nut Muffins

Muffins are a great go to option for breakfast of a snack. We love them in my house. I have been experimenting with different recipes for muffins using various different flours. Coconut flour is a great option for eating clean, but can be a little tedious to work with because you have to watch the liquid to flour ratio. Coconut flour is super absorbent, so the amount of liquid ingredients tend to be a lot more compared to traditional flours. If you don’t put enough liquid, then you will end up with sawdust. Cooking with coconut flour doesn’t mean that your bake goods would necessarily have a coconut flavor, but I added some shredded coconut to the mix because we love coconut. This recipe had some trail and error at first, but after a couple tries I got the right ratio and ended up with a moist, yummy cake like muffin. My family loved them and I gave one to my mom who said she thought they were so much better than “healthy junk” people make. lol She had no clue that they were made from coconut flour and sweetened with honey. Win!

Coconut Banana Nut Muffins

1/2 cup coconut flour
1 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
5 large eggs, room temperature
1/4 cup melted coconut oil
1/3 cup raw organic honey
2 medium sized ripe bananas, mashed
1 teaspoon vanilla extract
1/8 cup  + 2 Tablespoons shredded coconut
1/4 cup + 2 Tablespoons chopped walnuts

Preheat oven to 350 degrees. In a large mixing bowl, whisk together the coconut flour, salt, baking soda and cinnamon. In a medium bowl, beat together eggs, melted coconut oil, honey (I heated mine a bit in microwave to mix easy), mashed bananas, and vanilla. Add the wet ingredients to the dry ingredients and beat with a hand mixer on medium speed until well combined. Stir in the 1/4 cup walnuts and 1/8 cup of shredded coconut. Spoon batter evenly into 12 muffin cups and sprinkle the remaining 2 Tablespoons of chopped walnuts and shredded coconut on top. Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool for about 10 minutes and then remove from pan to finish cooling on cooling rack. When I took the muffins out of the pan there was residual coconut oil in the cups, which is normal, you want to remove them from the muffin tin (and put on rack) after they sit for about 10 minutes so they don’t get “wet or greasy” bottoms.  I will also forewarn that paper muffin liners don’t work well with this because of the coconut oil.

21 Day Fix: 1 muffin = 1 yellow

Leave a Comment

Your email address will not be published. Required fields are marked *