I’m still trying to stay away from chocolate, candy and sweets; however, I wanted try something new that I could use as a grab and go breakfast or snack. Muffins popped into my mind, as long as they weren’t loaded with sugar. So I set out to find a gluten free low sugar muffin. Luckily I already had coconut flour in my cabinet [not sure why…] so this recipe seemed perfect! [bonus that it already was gluten free!]
I went all out coconut and finally bought coconut oil! This stuff is raved about all over the blogosphere. It feels like butter, and tastes like coconut. It’s in a more solid state, so melting it down was key when it came to combining it with the other wet ingredients.
This is me sifting the dry ingredients…no sifter, no problem!
The recipe said the batter would be thick, which I didn’t believe could happens since the wet ingredients were super runny, but it did thicken up once the wisking was complete.
I decided to sprinkle a little shredded coconut on top for a some extra flair
Verdict: Pretty good! They have the texture of banana bread with the flavor of a dense and moist coconut pancake.
Level: Easy. The hardest part was making sure the coconut oil was properly incorporated into everything.
Make Again: Yes! I may even try them with different fruits. Blueberry would probably be awesome!
Also great with a smear of almond butter!
Ingredients:
1 cup organic coconut flour
1/2 teaspoon baking soda
1 teaspoon aluminum free baking powder
1/8 teaspoon Himalayan salt
6 eggs
2 tablespoons melted butter
2 tablespoons virgin coconut oil
3/4 cup milk
3 tablespoons honey
1 tablespoon brown sugar
1/2 teaspoon vanilla extract
2 ripe bananas (mashed)
Directions
Preheat oven at 350 F degrees.
Sift the coconut flour, baking soda, baking powder and salt together into a small bowl. Set aside.
In a medium sized bowl beat eggs together. And add butter, coconut oil, milk, honey, sugar and vanilla. Whisk together to blend.
Whisk in coconut flour mixture and bananas until well blended. Batter will be thick. Divide batter among the muffin tins lined with paper liners.
Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean.
