I made banana muffins for my family on Sunday and realized they may just fit the bill, but sadly I had added vanilla. Batch number 2, I omitted the vanilla and still had great results! They are light, fluffy and sweet!
I started with this recipe, but made some changes for my own tastes. I had some concerns about the original recipe since it listed almond or coconut flour in equal amounts. If you want to stick to the original, I also would only recommend coconut flour since it measures completely differently than any other flour.
HINT FOR SWEETNESS: The more ripe your bananas become, the more of their sweet flavor you can enjoy. I have started always microwaving them until they are oozing sweet liquid. It is a pretty easy step for great results. I also learned that if you don't happen to have those lovely ripe bananas that so many recipes call for, you can microwave them.
Ingredients:
4 ripe bananas (microwaved until gooey, then cooled)
4 eggs
2 tablespoons coconut oil
1 teaspoon vanilla (omit if doing whole30)
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup coconut flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1. Mix the cooled bananas thoroughly with the coconut oil, vanilla (omit if doing whole30) and completely whisk in eggs.
2. Add in cinnamon, nutmeg, and cloves and mix thoroughly.
3. In a separate bowl, mix the coconut flour with the baking soda, baking powder and salt.
4. Slowly add the dry ingredients to the wet ingredients and mix completely.
5. Let sit for about 3 minutes to give the coconut flour time to absorb the liquid.
6. Scoop into muffin liners until 1/2 full.
7. Bake for 25-30 minutes or until a toothpick can be inserted and comes out clean.
8. Let sit for a few minutes. These taste great warm or room temperature. Store in the fridge for up to 3 days.
Makes approximately 18 muffins.
