There are lots of banana bread recipes out there but this has been the most reliable sugar and wheat free one that I’ve found so far. They are soo good that a batch never lasts longer than a couple of hours in our house.
You can buy coconut flour and coconut oil from supermarkets and Holland and Barrett but I like to try to buy locally so I got mine from here
Banana Muffins (with Coconut Flour)
2 ripe bananas, mashed mine were quite big
3 medium eggs
1 teaspoon vanilla extract
1/3 cup coconut oil (or ghee), melted. I tried both. I quite like the buttery taste of ghee
1 tablespoon maple syrup (optional)
1/3 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/3 cup of an optional extra filling. I used raisins but you can use blueberries, cranberries, chocolate chips etc
Preheat oven to 170 degrees and line 9 cups of a muffin tray or use a silicone tray. I tried both and found the silicone much easier to eat and store.
In a large bowl add bananas and mash I just did this using a fork. Then add eggs, vanilla, coconut oil or ghee, and maple syrup and mix using a whisk or hand mixer until everything is mixed together.
Add coconut flour, baking powder, salt, and cinnamon to the wet ingredients and mix again until everything is incorporated.
Finally add your extra ingredient if you’ve chosen to use one.
Spoon the batter in even scoops into the prepared muffin tin. Makes about 9 muffins.
Bake for 25 – 30 minutes until tops are golden and toothpick inserted in center comes out clean.
Allow the muffins to cool for 5 minutes before removing them from the tray. You can keep them in an airtight container for 2-3 days. They can keep longer in fridge or even longer in the freezer.
If the batter is a bit dry you can add a bit of milk. I added 2tablespoons almond milk last time I made them .