Ingredients:
– 3 ripe bananas, mashed
– 4 eggs
– 1/4 cup coconut oil, melted
– 1/4 cup honey or maple syrup (adjust to taste)
– 1 teaspoon vanilla extract
– 1/2 cup coconut flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– Optional: 1/2 cup shredded coconut flakes for texture
#### Instructions:
1. **Preheat** your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with coconut oil.
2. **Prepare the wet ingredients**: In a large bowl, mash the ripe bananas until smooth. Add in the eggs, melted coconut oil, honey or maple syrup, and vanilla extract. Mix well until fully combined.
3. **Combine dry ingredients**: In a separate bowl, whisk together the coconut flour, baking powder, baking soda, and salt. If you’re using shredded coconut flakes, add them to the dry mixture as well.
4. **Mix wet and dry ingredients**: Pour the dry ingredients into the bowl with the wet ingredients. Stir gently until just combined. Be careful not to overmix, as coconut flour absorbs liquid quickly.
5. **Let the batter rest**: Allow the batter to rest for 5-10 minutes. Coconut flour absorbs moisture during this time, which helps achieve the right texture.
6. **Fill the muffin tin**: Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full.
7. **Bake**: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. **Cool and enjoy**: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious coconut flour banana muffins!
#### Tips:
– Ensure your bananas are ripe for natural sweetness and moisture.
– Adjust sweetness by varying the amount of honey or maple syrup according to your preference.
– Coconut flour tends to absorb moisture rapidly, so it’s essential not to overmix the batter.
– Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
These muffins are not only gluten-free and delicious but also packed with the tropical flavor of coconut and the sweetness of ripe bananas. Enjoy baking!
