Coconut Flour Banana Muffins
Moist and fluffy, these Coconut Flour Banana Muffins will quickly become your healthy go-to breakfast! Made with coconut flour and naturally sweetened with maple syrup or honey, they're gluten free, refined sugar-free and are made in a blender.
- 3 ripe bananas
- 4 eggs
- ½ cup almond butter *see notes for substitutions
- ⅓ cup maple syrup
- 2 tablespoon milk of choice
- 1 teaspoon apple cider vinegar
- ½ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips plus more for topping, optional
Preheat oven to 350°. Grease a muffin tin with nonstick spray, or line with muffin liners and spray each one with nonstick spray; set aside.
Add all of the ingredients EXCEPT the chocolate chips to a large blender and pulse for 20 seconds until the batter is smooth (be careful not to over-blend).
Pour the chocolate chips into the blender and use a spoon to stir them around. Scoop the batter into the muffin tin (there should be enough for exactly 12 muffins), then sprinkle each one with a few more chocolate chips (optional).
Bake the muffins for 20 minutes, or until a toothpick comes out clean. Remove them from the oven and wait 5 minutes before carefully transferring them to a cooling rack. Enjoy!
*Calories are per muffin and are an estimation
*If you want to keep these muffins nut-free, use tahini or sunbutter instead of almond butter
*Storage: store muffins at room temperature (on a plate covered with plastic wrap) for up to 3 days; or, wait for them to cool, wrap them individually in plastic wrap then place in a freezer-safe bag and freeze them for up to 3 months.
Calories: 195kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 153mg | Potassium: 224mg | Fiber: 4g | Sugar: 15g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg