Coconut Flour Banana Muffins
Moist and delicious banana muffins made with coconut flour. These muffins are a great wheat-free treat for breakfast or a snack.
Ingredients
- 1/2 cup Coconut flour
- 3 Mashed ripe bananas
- 4 Eggs
- 1/4 cup Coconut oil, melted
- 1/4 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon
Instructions
- 1Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- 2In a large bowl, whisk together coconut flour, baking soda, salt, and cinnamon.
- 3In a separate bowl, mash bananas. Add eggs, melted coconut oil, maple syrup, and vanilla extract. Mix well.
- 4Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- 5Spoon batter into muffin tin, filling each cup about 2/3 full.
- 6Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 7Let cool in muffin tin for a few minutes before transferring to a wire rack to cool completely.
Substitutions
Wheat Flour → Coconut Flour
Provides structure and absorbs moisture in place of wheat flour.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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