Coconut Flour Banana Muffins With No Eggs
Banana muffins using coconut flour can be made with a recipe that uses no eggs. Moist and flavorful, make these coconut flour muffins easily and enjoy with a pat of butter.
Servings: 9
Equipment
- 12-cup muffin pan
- 2 mixing bowls
Ingredients
- 2 ripened bananas
- ¼ teaspoon vanilla
- 3 tablespoons coconut oil
- 1 tablespoon milk
- 5 tablespoons (1/4 cup plus 1 tablespoon) coconut flour
- ¼ teaspoon cinnamon
- 1 teaspoon baking powder
- 3 teaspoons sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Line muffin pan with paper muffin cups. (Or spray muffin pan with nonstick grease.)
- In a mixing bowl, mash the ripened bananas using a fork or potato masher. Add in wet ingredients of vanilla, coconut oil, and milk and stir.
- In another mixing bowl, combine dry ingredients: coconut flour, baking powder, sugar, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring continuously until thickened. If the batter is too thick, add another tablespoon of milk. If it is runny, add more coconut flour.
- Gently fold in the mini chocolate chips.
- Divide the batter into 9 of the 12 muffin cups. (You can put water in the other three muffin cups so the cooking spray doesn't burn.)
- Cook for 40 minutes or until the muffins are a golden brown. Test the muffins with a toothpick. If batter still sticks on the toothpick, continuing cooking. If not, the muffins are done.
- Allow the muffins to fully cool. If you used muffin papers, gently remove them from the tin with a small twist. If you used cooking spray, place a flat cutting board on top of the muffin tin. Tip the muffins upside down to release them. Tap the muffin pans firmly so they come out of the tin without breaking.
- Gently place your muffins on a serving tray. Remember that these muffins break easily. Serve warm with a pat of butter.