Banana Coconut Muffins

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: Clean Eating, Dairy Free, Family Challenge Approved, Gluten Free, Grain Free, Holiday Challenge Approved, Nut Free, Ovo Vegetarian, Paleo, The 30 Clean Approved
These naturally sweetened banana coconut muffins are a real treat! The best part... they're breakfast-approved!

Did you know… Coconuts are highly nutritious, rich in fiber, and packed with essential vitamins and minerals. From culinary creations to magic beauty potions, coconuts pack a powerful punch!

the30clean - Because this recipe calls for honey, it’s only allowed during the Family or Holiday Challenge. Or omit the honey for the standard challenge :)
Adjust serving size:  muffins

Ingredients:

  • 1/2 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup virgin coconut oil melted
  • 2 banana extra-ripe & mashed
  • 1 teaspoon pure vanilla
  • 4 eggs
  • 1/2 lemon use 2 teaspoons juice
  • 1/4 cup raw honey omit for standard challenge
  • 1/4 cup unsweetened toasted coconut
  • 12 unbleached muffin liners

How to Make:

  1. Preheat oven to 350° and place the rack in the middle of the oven.
  2. Place the liners into the muffin pan.
  3. Over a medium-size mixing bowl, sift the coconut flour, sea salt, and baking soda, stir to combine, and then set aside.Sifting
  4. Add the coconut oil, mashed banana, vanilla, eggs, lemon juice and honey {if using} into a small-mixing bowl, and using a stand or hand mixer, mix well to combine. Transfer the wet ingredients to the dry bowl and, using the mixer, beat for about 2 to 3 minutes on medium speed until combined.
  5. Using a spatula or spoon, gently fold in the unsweetened toasted coconut.
  6. Divide the batter among the muffin liners, then tap the bottom of the pan a few times to ensure there are no air bubbles and the muffin batter settles evenly.
  7. Bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool before removing from the tin.

Notes:

Refrigerate extra muffins for up to 4 days or freeze for a month.


Nutrition Facts
Banana Coconut Muffins
Amount Per Serving
Calories 131 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 62mg 21%
Sodium 129mg 5%
Potassium 87mg 2%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Sugars 8g
Protein 3g 6%
Vitamin A 2%
Vitamin C 3%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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