Having an abundance of really ripe banana’s and fresh strawberries after the recent festive holidays, I wanted to try out the flavours in the combination of these two fruit in a muffin, after trying then out with fresh blackberries back in 2014, as well as have a healthier snack as a to go to option when I needed it. I have tried dried cranberries and raisins in these coconut flour muffins before and with practice comes the need to adjust the ingredients based on the different textures they produce. These are airy and light muffins as compared to previous bakes, possibly due to the increase in the egg ratio, which may be adjusted down to 3 eggs if preferred.
The sweetness in this recipe is provided by the ripe banana’s and while I was concerned about the egg taste of these muffins, as I always frown upon an egg and coconut flour mix, these turned out pretty much great tasting. I suppose almond flour will work too but it would require at least a cup full to get the batter consistency similar to this one, as almond flour lacks the capacity to absorb liquids, as coconut flour does.
A good treat option for those who enjoy the odd sweeter gluten and sugar free treat, again without the guilt
3/4 cup ripe, mashed banana (this is about 2 small to medium sized bananas)
2 tsp vanilla extract
1/2 cup coconut flour,sifted
1/4 tsp bicarbonate of soda
1 tsp cinnamon powder
1/2 tsp Himalayan or Sea Salt
1/4 cup coconut oil, melted
1/2 cup chopped strawberries (I used fresh, however frozen may be used)
- Preheat the oven to 180 degrees celcius and line a 12 cup muffin pan with liners or use the silicon muffin pan.
- In a medium sized bowl, whisk together the bananas, eggs and vanilla extract using a hand mixer.
- In a larger-sized bowl mix together the sifted coconut flour, bicarbonate of soda, cinnamon powder and salt.
- Add in the dry ingredients to the banana mixture and blend well using a hand mixer.
- Now add in the melted coconut oil and and mix well to combine all the ingredients into a thick put pouring consistency batter.
- Fold in the strawberries gently until well mixed.
- Using an ice-cream scoop or a small ladle, add the batter evenly into the muffin cups.
- Bake in the pre-heated oven for 30 -35 minutes until the tops have browned and the muffin is springy to the touch. Passing the clean skewer test is a good indicator that they are fully baked.
- Cool and eat!
- These muffins store well in the refrigerator for up to 5 days – you may heat and eat as required.