Servings

8 – 12

Prep

10 min

Cook

25 min

I make these Muffins for my lovely daughter who loves anything coconut.  They can be breakfast, lunch or both for her.  The Muffins are gluten free and you can make them dairy free by swapping the yogurt with dairy free yogurt.  They are very light and moist.

Banana & Coconut Muffins

INGREDIENTS

2 large very ripe bananas, about 250g

100ml coconut oil

2 eggs, beaten

60ml coconut milk

1 tbsp yogurt

1 tsp vanilla extract

120g caster sugar

1 tsp gluten free baking powder

1 tsp bicarb

½ tsp salt

½ tsp cinnamon

100g coconut flour

50g ground oats

50g desiccated coconut

30g dark chocolate chips

METHOD

Preheat the oven to 180C/160C fan and paper line a 12-hole muffin tin.

Put the sugar, baking powder, bicarb, salt, cinnamon, coconut flour, oats, desiccated coconut and chocolate chips into a large bowl, stir to combine and set aside.

Mash the bananas and place in a clean bowl, stir in the oil, eggs, milk, yogurt and vanilla.

Pour your wet ingredients into the dry and stir until evenly mixed and no dry mixture is visible.  Work quickly as the mixture tends to thicken if not worked fast enough.  Add a little more milk if the mixture seems too dry.

Evenly divide the mixture between your muffin cases and bake for 20 – 25 minutes.  The tops should be golden brown and spring back when gently pressed.

Tips:

You can substitute the sugar for stevia of a sugar stevia mix.

This recipe makes 8 large or 10 – 12 smaller muffins.

The muffins best eaten fresh but freeze well.

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