Description
Moist and naturally sweet banana muffins made with coconut flour, shredded coconut, and dark chocolate chips. These gluten-free muffins are lightly spiced with cinnamon and perfect for a wholesome breakfast or snack.
Ingredients
- 4 small bananas (275 g), mashed
- 3 tablespoons (35 g) coconut oil, melted
- 3 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup (25 g) coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine Himalayan salt
- 1/4 cup (24 g) unsweetened shredded coconut
- 1 tablespoon raw honey (or other liquid sweetener)
- 1/4 cup macadamia nuts, chopped
- 1/3 cup dark chocolate chips
- 1 teaspoon cinnamon (or allspice, nutmeg, or cardamom)
Instructions
- Preheat the oven to 350°F and grease a standard-size muffin tin with coconut oil.
- In a large bowl, mash the bananas with a fork or potato masher. Add the melted coconut oil, eggs, honey, and vanilla extract, then whisk until well combined.
- In a separate bowl, mix together the coconut flour, baking soda, salt, shredded coconut, chopped macadamia nuts, chocolate chips, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix gently with a spatula until just combined.
- Fill each muffin cup to the top and sprinkle extra chocolate chips on top if desired.
- Bake for about 20 minutes or until a skewer inserted into the center comes out clean.
- Let the muffins cool on a rack for about 5 minutes before removing them from the pan. Store in an airtight container in the refrigerator.
Notes
- You can substitute macadamia nuts with walnuts, pecans, or almonds.
- Any liquid sweetener such as maple syrup can replace the honey.
- For extra flavor, try using nutmeg, allspice, or cardamom instead of cinnamon.
- Store muffins in an airtight container in the refrigerator for up to 4 days.
- Muffins can be frozen for longer storage and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 95 mg
