Coconut Flour Banana Muffins
This coconut flour banana muffin recipe is perfect for those who are either watching their carb intake or are looking for an almost allergy-free recipe. What makes this recipe healthy is that it is gluten and grain free, sugar free, oil free, nut-free, and high in protein. The only thing it contains that could be an issue if you are on an AIP diet is eggs. This recipe does require more eggs because coconut flour is highly absorbent. The good news is, the eggs do add to the protein and healthy omega-3 fat content, so be sure to use organic, pasture raised eggs in the mixture. You can try to substitute the eggs for flax eggs, but I cannot attest to this substitution 🙂
- 4 very ripe bananas (about 1 1/2 to 1 3/4 cups mashed)
- 3/4 cup coconut flour
- 5 eggs
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure baking soda (without the pesty metals!)
- 1/4 teaspoon Baja gold sea salt (might as well get your minerals!)
- 1 teaspoon organic vanilla extract
Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
In a large bowl, mash the bananas with a fork. To the mashed banana, add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, salt, and vanilla. Use a whisk to stir the batter well, breaking up any lumps so a smooth batter is formed.
Pour the batter into the lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.
Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge, though you might eat it all before then!