Paleo Coconut Banana Muffins
Coconut flour is a great alternative to traditional flours for those following a paleo or gluten-free diet. It is high in fiber and protein, making it a nutritious choice for baking.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Paleo Coconut Banana Muffins
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
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In a large bowl, combine the coconut flour, almond flour, baking powder, cinnamon, and sea salt.
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In a separate bowl, mash the ripe bananas until smooth. Add the melted coconut oil, maple syrup, vanilla extract, coconut milk, and eggs. Mix well.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Divide the batter evenly among the muffin cups. Sprinkle shredded coconut on top.
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Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 16g6%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.