Are you craving a delicious, moist muffin that's both incredibly tasty and surprisingly healthy? Look no further! These Coconut Flour Banana Muffins are about to become your new obsession. Packed with natural sweetness, gluten-free goodness, and a heavenly banana flavor, these muffins are the perfect morning treat that will make your taste buds dance while keeping your health goals on track. Whether you're following a special diet or just looking for a nutritious breakfast option, these muffins are about to revolutionize your morning routine!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a medium mixing bowl, whisk together the coconut flour, baking soda, and salt until well combined and free of any lumps.
- In a separate large mixing bowl, crack the 4 eggs and whisk them until they are light and slightly frothy.
- Add the mashed ripe bananas to the eggs and mix thoroughly until they are well incorporated.
- Pour in the honey (or maple syrup), melted coconut oil, and vanilla extract. Stir until all wet ingredients are completely blended.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Let the batter sit for 3-5 minutes to allow the coconut flour to absorb the liquid and thicken.
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
- Let the Batter Rest: Coconut flour is highly absorbent. Letting the batter sit for 3-5 minutes helps it thicken and ensures a better texture.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to dense, tough muffins.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when the muffins are perfectly baked.
- Customize Your Muffins: Try adding chocolate chips, nuts, or a sprinkle of cinnamon for extra flavor variations.
- Proper Storage: These muffins stay fresh for up to 3 days at room temperature or up to a week in the refrigerator.Pro Tip: For an extra moist muffin, make sure all your wet ingredients are at room temperature before mixing!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 95mg
