Coconut Flour Banana Muffins
Easy, healthy muffins with a light and fluffy texture. Naturally gluten-free and grain-free. Melt in your mouth delicious!
Servings 12 muffins
- 3 very ripe bananas
- 1 cup creamy or natural peanut butter or almond butter well stirred if natural
- 4 eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Preheat the oven to 350F. Line a 12-cup standard muffin pan with baking liners.
In the bowl of a food processor, add all the ingredients. Process until totally smooth.
Scoop the batter into the prepared muffin pan until evenly divided.
Bake for 20-25 minutes until golden and fluffy and a toothpick inserted into the center comes out clean. Cool for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
Pretty much any kind of nut butter will work in these muffins. If you use a natural nut butter be sure to give it a good stir before measuring.
A good quality paper liner prevents the muffins from sticking. I like these ones.
To Make Ahead and Freeze: I like to make muffins in bulk and freeze them for healthy snacks/breakfasts later. Let the muffins cool completely before transferring to a resealable bag for storage in the freezer. The muffins will keep for up to 2 months.
To Reheat from the Freezer: Simply wrap a muffin in a paper towel and microwave for 15-20 seconds or until heated through.
Storage: If you don't want to freeze these muffins, store them in an airtight container in the refrigerator.
Calories: 203kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 219mg | Potassium: 280mg | Fiber: 2g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 2.6mg | Calcium: 26mg | Iron: 0.8mg