Paleo Coconut Flour Banana Muffins
Deliciously moist and fluffy muffins made with coconut flour and ripe bananas, perfect for breakfast or a healthy snack.
Ingredients
Muffin Base
- 3 pieces Ripe Bananas Make sure they are overripe for the best sweetness.
- 3 pieces Eggs Use large organic eggs for optimum flavor and nutrition.
- 1/4 cup Cooking Oil or Melted Butter Melted coconut oil is recommended for a tropical twist.
- 3/4 cup Coconut Flour Quality brands like Bob's Red Mill or Anthony's are preferred.
Flavorings and Leaveners
- 1 tsp Baking Soda Ensure freshness for the perfect rise.
- 2 tsp Cinnamon Adds warmth to the muffins.
- 1/2 tsp Ground Nutmeg Enhances flavor depth; adjust to taste.
- 1/8 tsp Sea Salt Balances the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin pan with paper liners or lightly grease each section.
- In a large mixing bowl, mash the ripe bananas with a fork.
- Add in the eggs and oil or melted butter. Stir until smooth.
- Gradually add the coconut flour, baking soda, cinnamon, nutmeg, and salt. Mix until well combined.
- Pour the batter into the muffin pan, filling each section about 3/4 full.
- Bake for 18-20 minutes until the tops are slightly golden and a toothpick inserted comes out clean.
- Cool in the pan for 5-10 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container in the fridge for up to one week or freeze for up to 3 months. Watch for over-mixing to avoid dense muffins.