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.
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.