Easy Coconut Flour Banana Muffins with Chocolates

Is it possible to make nice muffins with coconut flour? These super easy coconut flour banana muffins are soft & fluffy inside and, Sweet with bananas and extra little sweetness with maple syrup double the taste. A few small chocolate chunks mixing with banana mashed and almond butter bring an amazing flavor.

Ingredients for Banana Muffins Recipe :

• 2 large ripe bananas, mashed – ripe with brown spots are perfect
• 3/4 cup natural almond butter
• 1/4 cup real maple syrup
• 1 [3-oz.] bar unsweetened baking chocolate, chopped into small chunks
• 1 tsp vanilla extract
• 1 tbsp coconut flour
• 1/4 tsp baking soda
• 1 large egg
• 1/4 tsp salt

How to Make Coconut Flour Banana Muffins :

Step One:

Pre-heat oven to 350°F/177°C and line a 12-muffin cup tin with 8 paper liners. In a large mixing bowl, combine the bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk briskly into a fairly smooth batter.

Step Two:

Add the coconut flour, baking soda, and salt and stir to combine. Fold in the chocolate chunks until evenly distributed throughout the batter.

Step Three:

Divide the batter between the 8 muffin cups and place in the pre-heated oven to bake until cooked through and puffy, approximately 18-20 minutes. A toothpick inserted into the center should come out clean. Remove from oven and allow muffins to cool

Serving Suggestions :

You can bake 8 coconut flour banana muffins total and we suggest 2 muffins per serving. You can serve these amazing banana muffins with few fruit cuts and a coffee or a tea as a light breakfast or you can serve these muffins as a dessert. Share with us what you like most to serve.

How Long Can I Store Banana Muffins :

Everything is perfect in fresh. But you can keep these banana muffins up to 2 days at room temperature or in the refrigerator for some more days. But I don’t think you can store these amazing banana muffins for that long. If you refrigerated them, you can microwave muffins before serve as they are best served warm.

More Recommending Dessert Recipes –

Gluten free pancakes for breakfast – Coconut Flour Pancakes

Delicious muffin recipe (not gluten free) – Banana Nut Muffins

Delicious scones recipe (not gluten free) – Orange Cranberry Scones

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Easy Coconut Flour Banana Muffins With Chocolates & Almond Butter

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Breakfast, Dessert – American

Serves: 8

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Easy gluten-free breakfast/dessert recipe idea with coconut flour. almond butter and chocolate

Ingredients

• 2 large ripe bananas, mashed
• 3/4 cup natural almond butter
• 1/4 cup real maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp coconut flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 3-oz. bar unsweetened baking chocolate, chopped into small chunks

Instructions

1

Pre-heat oven to 350°F and line a 12-muffin cup tin with 8 paper liners.

2

In a large mixing bowl, combine the bananas, almond butter, maple syrup, egg, and vanilla extract. Whisk briskly into a fairly smooth batter.

3

Add the coconut flour, baking soda, and salt and stir to combine. Fold in the chocolate chunks until evenly distributed throughout the batter.

4

Divide the batter between the 8 muffin cups and place in the pre-heated oven to bake until cooked through and puffy, approximately 18-20 minutes. A toothpick inserted into the center should come out clean.

5

Remove from oven and allow muffins to cool for 10-15 minutes before removing from the muffin tin to serve. Enjoy!