Or shall I say mini Coconut Banana Muffins. There I go again with my infatuation of all things miniature, or is my new obsession all things coconut now? I should state that I find when baking gluten-free goods -- the smaller, the better. There's less of a chance for crumbliness when you're creating a mini muffin, versus a regular sized muffin. And these held up very well.
The texture of these little guys isn't the same as a regular muffin, you can definately tell they're made with coconut flour, but I like that. They're a hearty lot and not very sweet. And the fiber? They are loaded with it. Coconut flour has the highest percentage of dietary fiber (58%) than any other flour. Just imagine how fiber-rific they'd be if you added some ground flax seed to this mix...
Coconut Banana Muffins
3 tablespoons coconut oil, melted 3 eggs 2 tablespoons agave nectar 1 overly-ripe, mashed banana 1/2 teaspoon gluten free vanilla extract 1/4 cup coconut flour 1/2 teaspoon salt 1/4 teaspoon baking powder (toasted coconut and pecans for tops optional) Preheat oven to 375F. In a medium-sized bowl combine the coconut oil, eggs, agave nectar, banana and vanilla extract. In a smaller bowl, combine the coconut flour, salt and baking powder until all lumps are gone. Slowly add the dry ingredients to the wet ones until thoroughly combined.
Using a teaspoon, fill mini-muffin tins 3/4 full (mine are non-stick, but coats yours with oil if they are not) and top with toasted coconut and/or pecans. Bake for 12 minutes, or until a knife comes out clean.