Grain-free, Sugar-free Banana Bread Muffins

Banana Bread Muffins

I love bananas, however, I DO NOT love super ripe bananas, they totally gross me out. So when I discovered we had way too many, way too ripe bananas, I decided to play around with a recipe I had tried in the past, but wanted to switch out the butter for coconut oil and the flour for coconut flour (which, might I add, is a completely different beast!)

These quantities seemed to work pretty well. The muffins came out perfectly!
Give them a whirl and let me know what you think.

What you need:

  • 4 very ripe bananas, mashed (NOTE: make sure your bananas are very ripe, very brown, almost to the point of being thrown away, otherwise your muffins will not be sweet enough. If your bananas are not ripe enough, you might want to add ⅓ cup pure maple syrup.)
  • ⅓ cup coconut oil, or melted butter
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoon cinnamon
  • ½ cup coconut flour (NOTE: you must use coconut flour!)
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • optional extras: ⅓ cup dark chocolate chips, walnuts, pecans, slivered almonds, raisins, or anything else you fancy.
What you do:
  1. Preheat the oven to 350 degrees.
  2. Mix everything together – I use the “dough” setting on my Ninja mixer.
  3. Prepare 12 muffin cups with muffin liners.
  4. Divide batter evenly between the 12 muffin cups.
  5. Bake for about 25 minutes or until top is golden and toothpick comes out clean.
  6. Enjoy!

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