Breakfast just got a lot more delicious with moist and healthy banana nut muffins, made with coconut flour!
I used to hate bananas growing up.
I honestly think that it was all a mental block against the fruit. Because of course, with the name Anna, your destiny is to be called Anna Banana by everyone and their mom from day one. I’m not sure if it’s because people really couldn’t think of anything else to say, or couldn’t think of any of the other words that rhyme with Anna, or what…but all I know is that I hated it. The ironic thing about it though, is that the older I got, the less people called me Anna Banana, and the more I started liking the taste of bananas! And now, they’re literally one of my very favorite fruits! I eat one probably every day, and when it comes to banana baked goods, I just can’t control myself! Banana bread is so irresistible…and these banana cupcakes? Like a taste of heaven. Bananas at my house usually get devoured way before they turn brown, but this week for some reason, I had brown bananas on my counter! So it was definitely time to bake.
While I was teaching my Group Power class at the gym last week, a sweet lady in my class brought me some gorgeous fresh eggs from her chickens at home! Such a wonderful gift!! I knew I just had to make something extra fun and special with them! So with the brown bananas on the counter and the wonderful fresh eggs, this recipe was born.
They’re fast and easy to make (no mixer required!), and the banana keeps the muffins so moist and light! A little maple syrup keeps them slightly sweet, and the coconut flour offers a fabulous grain-free alternative to the traditional Banana Muffin you’d find at the bakery. Coconut flour is my go-to favorite grain-free flour to use, and even if you don’t typically stick to paleo foods, it should be a pantry staple! (It’s found in most grocery stores, or online on Amazon or Vitacost) So many delicious recipes out there now use the healthy and versatile flour, and I don’t want anyone to miss out!
The whole family will love these irresistible muffins, and the recipe is so easy to half or double, depending on how many hungry eaters you’ve got at home! They also freeze beautifully, and they’ll thaw quickly in the microwave for a quick breakfast or snack on the go!
So go ahead, let those bananas on the counter get all freckled and brown, and bake away!!
- ½ cup Coconut Flour
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ground Cloves
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 4 Large Eggs
- 2 Large Bananas, Mashed (about 1 cup)
- ⅓ cup Maple Syrup
- 3 Tablespoons Coconut Oil, softened
- 1 teaspoon Vanilla Extract
- ½ cup chopped Walnuts or Pecans, optional
- Preheat oven to 375 degrees F.
- Prepare a 12-cup muffin pan by greasing with coconut oil or spraying generously with nonstick cooking spray. Set aside.
- In a medium mixing bowl, whisk to combine Coconut Flour, Cinnamon, Nutmeg, Cloves, Baking Soda, Baking Powder, and Salt. Set aside.
- In a large mixing bowl, whisk eggs well. Add in mashed Bananas, Maple Syrup, Coconut Oil, and Vanilla Extract, and whisk very well to combine. There may be a few small clumps of coconut oil that do not dissolve completely, and this is ok.
- Pour dry ingredients into the bowl of wet ingredients, and stir with a large spoon until no dry flour can be seen. Fold in chopped nuts, if desired.
- Spoon batter into 10 prepared muffin cups. Fill remaining 2 cups about ⅓ full with water to prevent the pan from warping.
- Bake for about 17-19 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with a few moist crumbs attached.
- Allow muffins to cool in the pan for about 10 minutes, before carefully removing them to cool completely on a wire rack.
- Store muffins in the refrigerator for up to 5 days, or in the freezer (in a ziploc freezer bag) for up to 4 months.
- Makes 10 muffins.
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