Coconut Flour Banana Muffins
Banana muffins made with coconut flour. Naturally gluten-free, keto-friendly, and paleo-friendly. You may add chocolate chips, oats, seeds, and more as optional ingredients.
Equipment
- 1 whisk
- 2 medium bowls
- 1 muffin tin
- non-stick cooking spray for greasing the pan
Ingredients
- ½ cup coconut flour
- 4 large eggs
- 1 cup unsweetened full-fat coconut milk
- ½ cup granulated sugar
- 1½ tsp baking soda
- 3 large bananas, mashed
- ½ tsp salt
- ⅓ cup melted butter, unsalted
- 1 tbsp vanilla extract
- ¾ cups optional ingredients like chocolate chips, seeds, or oats optional
Instructions
- Preheat your oven to 350°F (176°C).
- Line a 12-cup muffin tin with foil liners and grease each liner with cooking spray.
- Stir the coconut milk with a whisk until it is smooth with no clumps. Then, transfer the milk to a medium bowl and add the eggs, sugar, vanilla, mashed bananas, and butter. Whisk all together until completely smooth.
- Sift coconut flour, salt, and baking soda in a separate bowl. Create a small hole in the center, and fold in the wet mixture. Whisk until smooth. If the batter is too thick and/or dry, add some water (1 or 2 tablespoons).
- Spoon the batter into each of your 12 greased muffin slots. Do not fill more than 2/3 full for each slot, and if there is more batter, you may use a second muffin tin.
- Bake in your preheated oven for 20 minutes. Use the toothpick test to determine if your muffins are done or not. The tops of the muffins should be spongy and springy in texture.
- Transfer the muffins to a wire rack or some heat-resistant surface to let them cool off when they are finished. Serve when ready.