When I used to eat gluten and grains, one of my favorite muffins was Banana Nut. My sister is the one that found the recipe and over the years I have made them dozens of times. The original recipe is from the La Leche League’s Whole Foods for the Whole Family. I have been experimenting with coconut flour [affiliate link] and I decided to try converting this recipe. These are light and fluffy and very delicious. They would probably work well in a loaf pan but of course you would need to increase the baking time.
I ordered some Tropical Traditions coconut flour [affiliate link], to see how it compares to Bob’s Red Mill. I don’t see a lot of difference, but Tropical Traditions seems smoother and moister than Bob’s.
Remember, if you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive a free book on Virgin Coconut Oil [affiliate link], and I will receive a discount coupon for referring you. Thank you for thinking of me!
- 1/2 cup coconut flour, Tropical Traditions brand**
- 1 cup bananas, mashed
- 1/3 cup melted Tropical Traditions Gold Label Organic Virgin Coconut Oil**
- 1/2 cup honey [affiliate link]
- 3 whole eggs [affiliate link]
- 1/2 teaspoon sea salt [affiliate link]
- 1/2 teaspoon baking soda [affiliate link]
- 2 teaspoons apple cider vinegar
- 1/2 cup walnuts [affiliate link], chopped
Preheat oven to 350°F.
Place cupcake papers into muffin tins, or grease liberally and dust using coconut flour.
Chop walnuts into small pieces.
In a mixing bowl, mash bananas until creamy, stir in honey. Melt coconut oil and whisk in with bananas and honey. Add eggs and blend using a hand mixer or whisk. Add salt and baking soda.
Measure coconut flour into a 1/2 cup measuring utensil. Pack flour into cup firmly. Use a back side of a knife to cut across the top of the measuring utensil so that your measurements is exactly 1/2 cup. Sift flour to remove any lumps.
Mix half of the coconut flour in with the wet ingredients. Allow to sit for two minutes to give the coconut flour time to absorb. You are looking for a consistency of mashed potatoes. If the mixture is very runny, add the rest of the coconut flour. Again allow batter to sit for 2 minutes. Coconut flour is tricky sometimes. It is better to add the coconut flour in small increments than to end up with your batter being too dry.
Add vinegar to batter and blend quickly. Add walnuts and stir by hand.
Fill 12 cupcake forms (slightly under filled). Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.
This recipe shared at Fat Tuesday. These muffins were also featured at Coconut Recipes.
This recipe was slightly altered on Saturday, November 24th, 2012.
- ½ cup coconut flour, Tropical Traditions brand
- 1 cup bananas, mashed
- ⅓ cup melted Tropical Traditions Gold Label Organic Virgin Coconut Oil
- ½ cup honey
- 3 whole eggs
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 2 teaspoons apple cider vinegar
- ½ cup walnuts, chopped
- Preheat oven to 350°F.
- Place cupcake papers into muffin tins, or grease liberally and dust using coconut flour.
- Chop walnuts into small pieces.
- In a mixing bowl, mash bananas until creamy, stir in honey.
- Melt coconut oil and whisk in with bananas and honey.
- Add eggs and blend using a hand mixer or whisk.
- Add salt and baking soda.
- Measure coconut flour into a ½ cup measuring utensil. Pack flour into cup firmly. Use a back side of a knife to cut across the top of the measuring utensil so that your measurements is exactly ½ cup. Sift flour to remove any lumps.
- Mix half of the coconut flour in with the wet ingredients. Allow to sit for two minutes to give the coconut flour time to absorb. You are looking for a consistency of mashed potatoes.
- If the mixture is very runny, add the rest of the coconut flour. Again allow batter to sit for 2 minutes. Coconut flour is tricky sometimes. It is better to add the coconut flour in small increments than to end up with your batter being too dry.
- Add vinegar to batter and blend quickly.
- Add walnuts and stir by hand.
- Fill 12 cupcake forms (slightly under filled). Bake for 25 minutes or until lightly browned on top and a toothpick inserted comes out clean.
If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.
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