These coconut flour banana muffins are filled with the robust taste of sweet banana, your choice of chocolate, and a hint of cinnamon. The combination of flavours makes these perfect to enjoy as either dessert, breakfast, or a snack.
Preheat your oven to 375° F and line a muffin pan with parchment or silicone liners.
In a bowl mix eggs, mashed banana, coconut oil and maple syrup until combined. Add coconut flour, optional tapioca starch, baking powder, baking soda, cinnamon and salt.
Stir everything until evenly incorporated. Fold in dark chocolate chips (or alternatives).
Divide the batter into the prepared muffin pan. Top each muffin with a few more chocolate chips and a banana slice. Bake for about 20 minutes until a toothpick inserted in the center comes out clean.
Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.
Notes
*either weigh the coconut flour and be sure to measure it correctly by carefully spooning the flour into the measuring cup. Never dip the measuring cup into the flour, or it will become compressed. You'll end up with too much flour and a dry batter/muffin**tapioca starch makes for a finer muffin crumb texture, but the recipe also works without if you want a lower carb count. You can also substitute cassava flour or almond flour for a similar result
Nutrition
Nutrition Facts
Coconut Flour Banana Muffins
Serving Size
1 muffin
Amount per Serving
Calories
179
% Daily Value*
Fat
11
g
17
%
Saturated Fat
9
g
45
%
Cholesterol
55
mg
18
%
Sodium
89
mg
4
%
Potassium
187
mg
5
%
Carbohydrates
19
g
6
%
Fiber
3
g
12
%
Sugar
9
g
10
%
Protein
3
g
6
%
Vitamin A
92
IU
2
%
Vitamin C
2
mg
2
%
Calcium
54
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.