How To Make The BEST Coconut Flour Muffins!
This easy and delicious Coconut Flour muffins (with banana and chocolate chips) recipe is sure to become your favorite! A delicious coconut flour banana muffin recipe using coconut flour, bananas, and chocolate chips. Grain-free, gluten-free, dairy-free and Paleo!
Ingredients
- 2 large eggs
- 1/8 cup coconut oil (melted)
- 1/4 cup non-dairy milk (coconut or almond would work well)
- 1/2 teaspoon vanilla extract
- 1/4 cup organic coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 banana (1 large or 2 small - about 3/4 cup mashed)
- 1/8 cup dairy-free chocolate chips (plus one tablespoon extra for sprinkling on top of muffins prior to baking.)
Instructions
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Preheat oven to 350 degrees F/180 C.
Gather all the ingredients. Puree bananas using a potato masher or fork.
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Place dry ingredients (coconut flour, baking soda, and salt) in a medium-sized bowl and mix.
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Place the wet ingredients in a bowl and whisk them together.
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Add dry ingredients to wet ingredients and mix well. Add the chocolate chips and stir.
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Place 6 paper muffin liners or silicone liners in a muffin tray. Using a large ice cream scoop, divide batter evenly among the six regular-sized muffin cups. Optional: Add an additional tablespoon of chocolate chips to the top of each muffin.
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Bake at 350 degrees F. for about 30 minutes, until the tops of the muffins are lightly browned and an inserted toothpick comes out clean.
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Cool on a baking cooling rack or eat warm.
Recipe Notes
Bakers Tips:
- Be careful not to over-mix the muffin batter. It's best not to use an electric mixer unless it has a low setting. Beating the muffins may produce tough muffins instead of light and fluffy.
- Try using an ice cream scoop to fill the liners keep muffins uniform in size.
- Try silicone liners, but if using paper liners, put the baked muffins in the refrigerator for an hour to assure easier release.
- See additional tips above in the post at the step-by-step directions.
Additional Notes About Coconut Flour:
- Due to the unique properties of coconut flour, you cannot substitute any other flour in this recipe. Other gluten-free flours usually require less moisture and would not work as a 1:1 swap.
- Coconut flour absorbs and needs moisture, so there are usually more eggs in a recipe. Generally speaking, the more coconut flour you use, the more eggs and/or liquid you will need to add.
- It is lighter than almond flour which makes it ideal for baked goods; donuts, quick bread, rolls, cookies, bars, cakes, muffins, bread, and pancakes.
- Due to the fiber content, it is harder for some to digest, so if just starting out, maybe try in small doses (a muffin might be the right size).
- Best stored in a container in the refrigerator.
For best results in ease removing muffins, use silicone muffin liners. Bonus - they are reusable and easy to clean.
If using paper muffin liners, for best results, and ease of removing muffins, place them in the refrigerator for an hour or more.
*Bakers tip - start with room temperature ingredients.
Muffins are best consumed the same day but will last an additional day stored in the refrigerator.
This recipe makes 6 regular size muffins.