Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Almond and coconut flours are the base for these delicious muffins. Sweet coconut and ripe bananas lend a tropical flavor to these muffins, keeping them moist and adding natural sweetness. These are perfect grab-and-go breakfast on busy mornings.
These muffins are a packed full of nutritious ingredients and are safe for those on gluten-free diets. Almond flour is a wonderful substitute for white or wheat flours and still produces those super fluffy muffins we love so much. Coconut flour adds a hint of sweetness with a boost of fiber and a very mild coconut flavor. Nobody will ever guess these muffins are gluten-free or healthy!
Flourless coconut banana muffins recipe
Yields 1 dozen muffins
1-1/2 cups almond flour
1/2 cup coconut flour
1 teaspoon baking powder
3 ripe bananas, mashed
1/4 cup shredded coconut (sweetened or unsweetened)
1/2 cup dark chocolate chips (optional)
2-3 tablespoons pure maple syrup, honey or agave nectar, depending on desired sweetness
1/4 cup vanilla almond milk
2 organic eggs
2 tablespoons organic coconut oil
1 teaspoon pure vanilla extract
Pinch of sea salt
Preheat oven to 350 degrees F and line a muffin pan with muffin liners.
In a large mixing bowl, add the almond and coconut flours, baking powder and dark chocolate chips (if using). In a separate bowl, add the mashed bananas, coconut, maple syrup (or other sweetener) almond milk, eggs, coconut oil and vanilla extract. Mix very well until mixture is smooth and there are no lumps.
Add the wet ingredients into the dry ingredients and add the pinch of sea salt. Gently fold the mixture together and spoon into the muffin cups. Bake for 20-25 minutes or until the centers are baked completely. Allow to cool completely and store in an airtight container for several days.