Ever wonder what you’re going to make with that coconut flour that’s been sitting in your cupboard for the past 3 months collecting dust?
I know that I’ve had terrible luck in the past baking with coconut flour. It’s an art that took me years to master, but I’ve finally perfected it!
My love of baked goods and healthy eating have come together to make this masterpiece, and it truly is a masterpiece.
These ‘Coconut Flour Chocolate Chip Banana Muffins’ are so moist and full of flavor you’ll catch yourself wondering how in the world they’re so healthy!
A muffin recipe that is free from dairy as well as gluten, and are still arguably the best banana muffins out there?!
I’m pretty proud of this one!
Made with coconut flour, bananas, coconut oil, eggs, df vanilla yogurt, and sweetened with agave these muffins are perfectly sweet with chocolate chips in every bite.
Coconut Flour Chocolate Chip Banana Muffins
1 cup coconut flour
1/2 tsp pink salt
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 spotted bananas
1/4 cup coconut oil (melted + cooled to room temp)
2 tsp pure vanilla
1/4 cup raw blue agave
5.3 oz container of vanilla dairy-free yogurt (I use SO delicious brand)
1/2 cup enjoy life mini chocolate chips
How to make…
Step 1: Preheat oven to 350 degrees, and line muffin tin with paper cups or parchment paper.
Step 2: In a small bowl mix together all the dry ingredients. This includes the coconut flour, pink salt, baking powder, baking soda, and cinnamon.
Step 3: In a large bowl combine all the wet ingredients. This includes the bananas, coconut oil (make sure after it’s melted you wait to add it until it comes to room temperature), vanilla, agave, eggs, and yogurt. Beat together with a hand mixer until all the banana chunks are gone.
Step 4: Slowly add in the dry mixture until completely combined.
Step 5: Fold in the chocolate chips.
Step 6: Fill muffin cups about 3/4 full and bake for 20 minutes or until the tops are golden brown.
Well, whoever said it was very very wrong! You won’t find me eating anything bland or tasteless here.
If you’ve ever had a Kind Bar and/or a Chewy Quaker Granola Bar than you will be able to imagine combining those two flavors and getting THIS magnificent bar.
I’m truly nuts about these granola bars!
See what I did there… nuts.
Hahaha, sometimes I like to think I’m funny.
These bars are the perfect combination of chewy and crunchy, as well as sweet and salty. You can’t go wrong!
I mean come on…
Chewy chocolate granola bars with crunchy nuts and sweet honey?!
This granola bar is what dreams are made of!
Nuts For Chocolate Granola Bars
2 tbsp chia seeds
1/3 cup pumpkin seeds
1/2 cup cashews
1/2 cup sunflower seeds
1/3 cup pistachios
1/2 cup almonds
1 cup puffed rice cereal
1 1/2 tsp cinnamon
1/2 cup Enjoy Life chocolate chips
1/3 cup dried cranberries
1/2 cup gluten-free quick oats
1 tbsp pure vanilla
1/4 cup raw unfiltered honey
1/2 cup brown rice syrup
How to make…
Step 1: In a large bowl combine all the dry ingredients. This includes the chia seeds, pumpkin seeds, cashews, sunflower seeds, pistachios, almonds, puffed rice cereal, cinnamon, dark chocolate chips, dried cranberries, and quick oats. Set aside.
Step 2: In a saucepan on high heat bring all wet ingredients to a boil. This includes the vanilla, honey, and brown rice syrup.
Step 3: Once the wet ingredients have come to a boil quickly remove it from the heat as it hardens quickly.
Step 4: Pour the hot mixture over the dry ingredients you set aside previously folding it in until all the dry ingredients are completely covered and the chocolate chips have mostly melted.
Step 5: Transfer the mixture into an 8×8 baking dish lined with parchment paper. You’ll want extra parchment paper hanging over the sides of the pan because this will make the bars easier to take out.
Step 6: Press the mixture down firmly and allow to cool for 40+ minutes at room temp or 25+ minutes in the fridge if you can’t wait!
Step 7: Remove the granola bar mixture by holding the parchment paper and placing on your counter top or any flat surface.
Step 8: Cut the mixture into whatever size granola bars you desire.
I finally got around to making one of my favorite childhood desserts and they do not disappoint.
PEANUT BUTTER COOKIES!
Um… YES, please!
My favorite thing about peanut butter cookies is how simple yet delicious they are.
Made with wholesome ingredients these cookies will satisfy every peanut butter craving you’ve ever had.
Soft, sweet, and salty. These cookies really are perfect!
All you’ll need is a glass of milk to go with them (almond for me, please)!
Perfect Peanut Butter Cookies
1 1/4 c all natural creamy peanut butter
1 flax egg
1/3 c agave
2 tsp pure vanilla
3 tbsp coconut flour
1 tsp baking powder
2 tbsp coconut oil
2 tbsp coconut sugar
How to make…
Step 1: Preheat the oven to 325 degrees.
Step 2: In a large bowl mix together the flax egg (1 tbsp ground flax seed + 2 tbsp water) let sit in the fridge for 5-8 minutes. Then in another small bowl combine the coconut flour, and baking powder, set aside.
Step 3: Take out the bowl from the refrigerator you made the flax egg in and combine all the other wet ingredients. This includes the peanut butter, agave, coconut oil, and vanilla.
Step 4: Slowly fold the dry mixture into the wet mixture until completely combined. The dough will still be sticky, that’s what you want.
Step 5: Roll the dough into cookie sized balls placing them about an inch away from each other on the baking sheet.
Step 6: Sprinkle each cookie with coconut sugar.
Step 7: Press each cookie down with a fork first vertically and then horizontally.
Step 8: Bake for 10-12 minutes or until the bottoms are golden brown.
Step 9: Let sit and cool completely before eating. Store cookies in an airtight container.