Damn Good Food

Paleo Coconut Banana Muffins

These moist coconut banana muffins taste too good to be grain-free!

3 minutes
Gluten-free baking doesn't have to be dry or bland. These paleo banana muffins are moist and dense. They are also naturally sweetened and awesome to have on hand for a snack on the go or breakfast. Ives dreamed these up during softball season and they were the perfect treat after a game. ‍
Makes 12 muffins

The Goods:
2 ripe bananas, mashed
2 eggs
1 tsp vanilla extract
1/2 C coconut cream
1/4 C coconut oil, melted
1/4 C honey (sub maple syrup or agave if needed)
1/2 C coconut flour
1/2 C unsweetened coconut flakes
1/4 tsp salt
1/2 tsp baking soda

Optional toppings: banana chips, coconut flakes, peanut butter

How To:
  1. Preheat oven to 350 F and line muffin tin with cupcake liners. Alternatively, use a silicone muffin tin for easy clean up!
  2. Place all the wet ingredients, including bananas, in a medium mixing bowl and use a hand mixer or whisk to combine.
  3. Add all dry ingredients to the bowl and mix until well-incorporated; do not over mix.
  4. Divide batter among muffin tins, filling ~3/4 full.  Optional, top each muffin with a dried banana chip or additional coconut flakes and press topping into the batter.
  5. Bake for 30 minutes, until toothpick inserted in center comes out clean.  Allow muffins to cool in muffin tin.  Serve warm or store in an air-tight container in the refrigerator for 3-5 days.