Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Coconut flour muffins don’t always have to be dense and heavy. These chocolaty muffins are light, fluffy and moist. They’re something of a cross between a muffin and cupcake, and are sure to become a favorite! The muffins are best served warm and to reheat them simply place back into a preheated oven for a few minutes until they’re warmed through.
Preheat oven to 350 degrees F. Line muffin pans with paper liners or grease with coconut oil.
Sift coconut flour, cocoa, baking soda and salt (if using) into a bowl. Set aside.
Combine butter and sugars in an electric mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Beat eggs in one at a time, mixing well after each addition. Mixture will look somewhat “watery”. Scrape bowl down with a large rubber spatula if/as needed.
On low speed, beat about half of the cocoa mixture into the butter mixture. Stop mixer and scrape bowl and paddle down with rubber spatula. Add mashed bananas and sour cream and mix well. Beat in remaining cocoa mixture and scrape bowl and beater down again.
Remove bowl from mixer and give the batter once last stir with the spatula. Batter will be thick.
Fill muffin tins full (or almost full) with batter and bake until risen and firm to the touch, 24-30 minutes. If a toothpick is inserted into the center it should come out almost clean but with a few tiny crumbs attached.
Let muffins cool in pans for 2-3 minutes before moving to a wire rack. Enjoy!