I was putting together some leftovers for a friend and wanted to include an extra “treat.” My criteria: use coconut flour (because I was out of almond flour!) and use only fruit as a sweetener. I put together this simple muffin and my friend said they were “rich and delicious.” We all second that, kids included!
- 2 very ripe large bananas, mashed
- 6 eggs
- 1 Tbsp pure vanilla extract
- 4 Tbsp coconut oil, melted
- 1/2 cup coconut flour, sifted
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 cup finely chopped or ground pecans (optional–or replace with nut of your choice!)
Preheat oven to 350. Mash bananas, whisk in eggs, vanilla, and melted coconut oil in large bowl. In separate small bowl, mix coconut flour, baking soda, salt and cinnamon. Add dry ingredients to wet ingredients and stir until you achieve a relatively smooth batter. Stir in nuts. Let batter sit while you either generously spray your muffin pan or line with paper muffin cups. I love this spray for convenience, but alternatively I use a plastic baggie like a glove to grease pans with coconut oil. Fill muffin cups 3/4 full and bake for approximately 20 minutes until golden brown. Makes 12 delicious, fruit sweetened muffins packed with fiber and protein!
**Update: Recipe also makes yummy pancakes! Follow same directions for batter. Spoon small circles on griddle pan, spread out slightly. Cook for 1-2 minutes per side and you have yummy, fruit sweetened pancakes packed with fiber and protein!