These muffins taste exactly like a good moist banana bread. The flour holding them together is coconut flour, while the primary source of fat is from coconut oil. The sweetness derives from very ripe bananas (use the ugly ones), while the cinnamon and walnuts add nice familiar breakfast flavors.
This is the thing to make at the beginning of the week and then snack on throughout the week. I can’t think of a better way to start the day than with a healthy muffin, a cup of coffee and a walk.
- 4 very ripe bananas, mashed (will equal to about 2 1/2 cups)
- 4 large eggs
- 1/2 cup almond butter or sunflower seed butter
- 4 tablespoons firm coconut oil, melted
- 1/2 cup coconut flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/3 cup walnuts, chopped
- 1/3 cup shredded coconut
- Preheat your oven to 350 degrees F. Place muffin liners in each cavity of the muffin tin.
- To the jar of a blender or food processor add the mashed banana and blend until very smooth, about 1 minute. Crack in the eggs, add the almond butter and melted coconut oil and blend once more until very smooth. You may need to scrape down the sides of the blender to make sure everything is incorporated.
- Pour the mixture into a bowl (I used the same bowl I mashed the bananas in - no need to wash it out!) and mix in the coconut flour, ground cinnamon, baking powder, baking soda, vanilla extract and salt. Next, fold in the chopped walnuts and shredded coconut.
- Fill each muffin cup about 3/4 of the way. Transfer to the oven to bake for 20 to 25 minutes, until a skewer inserted into the center of a muffin comes out clean. Remove from muffin tin and allow to cool before eating. Muffins will last up to 5 days when stored in an airtight container.
This recipe was originally posted on PBS Food.