Coconut Flour Banana Muffins


Coconut Flour Banana Muffins

Coconut Flour Banana Muffins

One slightly over ripened banana in the fruit bowl, what to do?  I decided to make muffins and incorporate the lonely banana for our Sunday morning breakfast.


1 Medium Sized Overly Ripe Banana

1/4 Cup plus 2 Tablespoons Coconut Flour

1/4 Cup Cassava Flour (you can substitute Tapioca or Arrowroot Starch)

1/4 Cup Pecans finely chopped, (these can be omitted if you have nut allergies)

1/4 Cup melted Pastured Butter or Coconut Oil

3 Pastured Eggs (room temperature)

3 Tablespoons Organic Maple Syrup

1 1/2 teaspoons Organic Ground Cinnamon

1 teaspoon Organic Ground Ginger

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/8 teaspoon Sea Salt

OPTIONAL:  Milk of Choice (See Note in Directions)


Preheat Oven to 350 degrees F.

Prepare a Muffin Tin  by greasing with coconut oil or use Silicon Muffin Liners.

Chop Pecans into small pieces.

In a small bowl combine the coconut flour, cassava flour, cinnamon, ginger, sea salt, baking powder and baking soda.

In a medium bowl combine eggs, maple syrup and mix with an electric hand mixer until blended.  Add the melted butter and blend again.

Break the banana into small pieces and add to the egg mixture. Blend on low speed until the banana is well combined.

Add the dry ingredients from your small bowl and blend until incorporated.  Let the mixture rest for a minute so that the coconut flour absorbs the liquid.

Add the chopped pecans and mix until incorporated.

NOTE:  Coconut Flours can vary wildly, so if the batter is too thick add the optional milk, 1 tablespoon at a time until the batter is just thin enough to scoop into the muffin tin.

Fill your muffin tin/liners.

Bake for 30 minutes or until the muffin browns slightly on top and bounces back when touched in the center of the muffin.


Breads, Crackers and Muffins, Breakfast, Recipes

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