I am so happy to be sharing this recipe with you. Since discovering it I make it at least once a week when I have extra ripe bananas. This week I made it twice! It is from the blog Multiply Delicious. She has amazing recipes since going Paleo. I did adapt the recipe a little. We are learning more about the Paleo diet and quickly incorporating it into our daily meals.
These were my first experience cooking with coconut flour. I used Bob's Red Mill and it was delicious. Coconut flour is naturally sweet so you do not have to add sweetener. Also it has lots of great fiber: 5 grams in only 2 tablespoons of flour. I am now ordering it from the same company we order our coconut oil from, Tropical Traditions. Their oil is great and I expect their flour to be of the same quality.
I hope you make these and enjoy them as much as we do!
BANANA CINNAMON BUN MUFFINS
Makes: 9 muffins
Adapted from: Multiply Delicious
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
4 omega-3 eggs
1/3 cup coconut milk (canned full fat coconut milk)
1/2 cup ripe banana, mashed (1 large banana)
1/2 tablespoon cinnamon
1 tablespoons cinnamon
2 tablespoons ripe banana, mashed
2 tablespoon coconut oil, melted
1 tablespoon honey
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with cooking oil in nine of the muffin spots.
Whisk dry ingredients together. Set aside.
In a small bowl add mashed banana, eggs, and coconut milk and whisk until well blended. Add wet ingredients into dry ingredients and whisk until well combined.
Add batter until prepared muffin cups. Filling to about 3/4 filled. (I use a cookie scoop so all the muffins are even)
In a small bowl, combine cinnamon, mashed banana, melted coconut oil, and honey . Drizzle mixture over top of muffins and using a toothpick or knife swirl the topping into the muffin batter.
Bake muffins for 20 – 25 minutes or until toothpick inserted into center comes out clean.
Allow muffins to cool in pan 5 – 10 minutes then transfer to wire rack. Enjoy.