Banana Coconut Muffins, Gluten Free and Dairy Free
|October 18, 2011||Posted by carmen under Recipes|
These muffins are a current favorite in our house. They have great flavor, the perfect amount of sweetness and an excellent texture. I make them dairy free, but you can substitute butter for the coconut oil if you prefer. These muffins freeze well, so you can save some time by doubling or tripling the recipe and stashing a bunch in the freezer. I love having a freezer full of goodies that I can pull out for quick and easy snacks.
1/3 cup coconut oil, melted (or butter, melted)
1/3 cup honey
1 tsp vanilla extract
6 eggs, room temperature if using coconut oil
3/4 cup coconut flour, sifted
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
2 ripe bananas, mashed
3/4 cup crispy walnuts or pecans, chopped
Combine the melted coconut oil and honey and mix until well blended.
Add in the vanilla extract and the eggs and mix well.
In a separate bowl, sift together the coconut flour, salt, baking soda, baking powder and cinnamon.
Add the dry ingredients to the wet ingredients and mix until thoroughly combined.
Fold in mashed bananas and nuts.
Bake in a 350 degree oven for 20 to 25 minutes.
Makes 1 dozen large muffins.
*Note…I use an immersion blender for quick and easy mixing. I read somewhere that you can skip the sifting step if using an immersion blender, so I tried it and it works. If using a whisk or electric mixer, sifting the coconut flour is a very important step, since it clumps together.