Another batch of banana muffins….but this time using coconut flour. I have made my fair share of banana muffins (see links at the bottom of this post) on the blog. I blame it on the ripe bananas that sit on the counter that call my name. I usually freeze them to make smoothies for the girls but lately I have been crazing a sweet treat at night and these helped solve that problem. I have made them with and without the maple syrup and dark chocolate and both work to satisfy that sweet tooth. Actually I made half the batch with maple syrup and dark chocolate and the other half without both so that is an option for you to try as well. Another option is to use frozen (or fresh) blueberries. I did that for a great option to pack in the girls lunch boxes. Speaking of…yesterday I was lucky enough to write a guest post on The Little Green Pouch blog about how I feed my kiddos. I get a lot of questions from readers on how to get the kids to start eating Paleo. My girls eat more of a primal diet. What’s the difference you ask? Well, stop by my guest post and read a bit more about the differences between paleo and primal and also what my kiddos eat in a typical day. The bottom line is I try to involve them in their choices as much as possible so it is fun for them. They like knowing what they are eating…and where it comes from. I was fortunate enough to have started my journey on Paleo when they were young so it has been a bit easier but as they get older there has been some tricky times…any tricky questions. Like why do my friends eat “this” and we don’t. Or the moments where they say anything that is on their minds and proceed to tell their friends (and mom’s) that what they are eating isn’t good for them. We are working on them keeping their “concerns” to themselves…which again has been hard.
Also, stay tuned because I will be sharing more about the amazing Little Green Pouch product. All you mom’s out there will love it! I have fallen in love with them myself and I’m working on a post with some recipe ideas. Oh AND….a GIVEAWAY! I can’t wait to share.
A lot of fun things coming up in the next month so keep coming back and be sure to sign-up for my newsletter to get regular updates so you don’t miss out on all these new announcements and giveaways.
- 2 ripe bananas, mashed (about 1 cup)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil (or ghee), melted
- 1 tablespoon maple syrup (optional)
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup dark chocolate, finely chopped (85% cacao and higher) - also optional
- Preheat oven to 350 degrees and line 9 cups of a 12-cup muffin pan with paper liners.
- In a large bowl add bananas and blend using a hand mixer until completely mashed. Then add eggs, vanilla, coconut oil, and maple syrup and mix using hand mixer until everything is mixed together, about 1 minute.
- Add coconut flour, baking soda, salt, and cinnamon to the wet ingredients and mix again using hand mixer until everything is incorporated.
- Add dark chocolate if using and mix with a spoon.
- Scoop batter into even scoops into the prepared muffin tin. Makes about 9 muffins.
- Bake for 20 to 25 minutes until tops are golden and toothpick inserted in center comes out clean.
- Allow muffins to cool for 5 minutes before removing from pan.
- Store muffins in an airtight container for 2-3 days. They can keep longer in refrigerator or even longer in the freezer.
If batter is a bit dry you can add 1 tablespoon coconut milk to the batter. Instead of dark chocolate you can add fruit like blueberries or raspberries.
Here are some other banana muffins here on the blog. All different but all alike that they use banana.