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.

 

3 Responses to Coconut Flour Banana Blueberry Muffins

  1. Cialischeap April 3, 2018 at 4:29 PM #

    How does one make ghee taste better and digestible.. I can”t stand the taste at all nor can I digest it at all. It totally makes me sick. I know a lot about Ayurveda as I lived at an ashram for 25 years. I have done Panchakarma at the Ayurvedic Institute in Mexico. But I am allergic to dairy which I know what ghee is because I used to make it at home for fire ceremony and for eating but in the last decade I have been so careful with my diet and it excludes dairy and carbs and sugars that ghee simply tastes like the cow to me. Also since it is not made with unpasteurized butter it simply can”t have the qualities it did in ancient times.It is more Kaphic. What is your opinion on this? Also butyric acid can be taken in a supplement if one can”t eat ghee.

  2. Aubrey April 7, 2018 at 2:06 PM #

    Is the butter supposed to be cold, softened, or melted? Thanks.

Thoughts? Feel free to comment below!

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