Paleo Coconut Muffins Recipes
BANANA WALNUT COCONUT FLOUR MUFFINS (PALEO)
Make and share this BANANa WALNUT COCONUT FLOUR MUFFINS (PALEO) recipe from Food.com.
Provided by ritahoffm
Categories Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease a 12 cup muffin tin.
- In a mixing bowl, whisk together the coconut flour, salt, and baking soda.
- In a smaller bowl, beat together with a fork the eggs, coconut oil, honey, mashed bananas, and vanilla.
- Add the wet ingredients to the dry ingredients and beat with a hand mixer on medium speed for about one minute or until well combined.
- Stir in the ¼ cup walnuts.
- Spoon batter evenly into 12 muffin cups and sprinkle the remaining 2 Tablespoons chopped walnuts on top.
- Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 103, Fat 6.2, SaturatedFat 4.5, Cholesterol 62, Sodium 125.1, Carbohydrate 10.5, Fiber 0.5, Sugar 8.3, Protein 2.3
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- Preheat your oven to 350 degrees. Line a muffin pan with cupcake liners. Melt the coconut oil in a small pan over medium heat. Note: if your walnuts are not already toasted, pop them in your oven and toast them while your oven is heating up.
- In a large bowl, add the melted coconut oil, mashed bananas, eggs, almond flour, vanilla, cinnamon, baking soda, allspice, ginger, cloves, and sea salt and beat with an electric beater until combined. Stir in the coconut, walnuts, raisins and dark chocolate chips.
- Pour the batter into the prepared muffin tin, filling each cupcake liner to the very top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the middle of one of the muffins comes out clean.
- Let the muffins cool for 5 minutes in the tin then transfer them to a cooling sheet to finish cooling.
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