Coconut Flour Banana Blueberry Muffins

During last week’s blizzard, I decided to throw together something fun for breakfast.

I took inventory of my baking ingredients and decided to improvise some muffins. I’m usually wary of using ONLY coconut flour in a recipe– I’ve had too many muffins and cookies come out super dry and NOT tasty, but I decided to go for it and add some banana with the hopes that the bananas would keep the muffins nice and moist.

And they did!

My 2-year-old and I ate a bunch of these while watching the snow come down outside. A special breakfast treat filled with healthy fats and some natural sugars.

Coconut Flour Banana Blueberry Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baked Good
Serves: 8 to 12 muffins
Ingredients
  • ¾ cup coconut flour
  • 2 ripe bananas, mashed
  • 4 eggs
  • ½ cup of ghee, butter or coconut oil
  • ¼ cup maple syrup
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup blueberries (or however much you want!)
Instructions
  1. Preheat your oven to 350 and grease your muffin tin.
  2. In a large bowl, mix the mashed bananas, eggs, ghee, and maple syrup.
  3. In a small bowl, mix together the coconut flour, baking soda, and sea salt.
  4. Slowly add the dry ingredients to the wet while stirring.
  5. Add your blueberries and allow the batter to sit for a few minutes so that the coconut flour can soak up the wet ingredients.
  6. Don't worry to much if the batter looks thick-- you can add a little water to loosen it up. Mine was pretty thick and they came out perfectly!
  7. Bake for 25 to 30 minutes.
  8. Allow to cool on a wire rack before serving.

 

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