I have a bag of coconut flour sitting in my fridge that’s been staring at me.
Too nervous to bake anything with it, I’ve been adding it to Greek yogurt and using it as a thickener.
But still, it looks at me longingly, and says “I can do so much more!”
So last night I broke it out and let it shine in these coconut flour banana chocolate chunk muffins. Now that’s a mouthful. A delicious mouthful.
Coconut flour is pretty magical. It’s low carb, high fibre, and if you buy it in bulk it’s still very affordable. I bought mine at a bulk store for a few dollars and still have half of the bag left.
This recipe also gives you a reason to use up those frozen bananas in your freezer and that bar of dark chocolate in your fridge. Which, if you’re me, you have plenty of both at all times.
For my first coconut flour baking experiment I’m elated with how these turned out. They are super moist and incredibly satisfying. I like mine with a smother of almond butter or coconut oil for added decadence.
Other than the chocolate, this recipe wins four stars for health, but the chocolate adds an extra star for flavour. These muffins are high fibre, high protein (there are 6 eggs!) and relatively low in sugar (other than the natural sugar from the bananas, a bit of maple syrup, and of course, the chocolate, which you could omit. But shouldn’t).
I’m also looking forward to sharing them with my coworkers. If they last that long.
Coconut Flour Banana Chocolate Chunk Muffins
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Preheat oven to 350F
Oil your muffin sheet generously (they will want to stick) with coconut oil
Mix together wet ingredients in a big bowl, whisking eggs well beforehand
In another bowl mix dry ingredients
Add wet to dry ingredients and mix very well
Bake for 20-25 minutes or until fully cooked (check with a toothpick)