Coconut Flour Chocolate Chip Banana Muffins (DF + GF)

These ‘Coconut Flour Chocolate Chip Banana Muffins’ are grain-free and dairy-free without sacrificing any of the flavor you love!

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.

Bananas and chocolate are a match made in heaven. Am I right?!

Coconut Flour Chocolate Chip Banana Muffins

Ingredients:

  • 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
  • 3 eggs
  • 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.

Enjoy!!

Advertisements

Healthy PB Banana Bread Granola (DF, GF)

I make banana bread nearly every week so I decided to switch things up and make granola!

Well…pb banana bread granola.

I can’t resist the flavor combination!

But, who can?

Banana, walnuts, chocolate, peanut butter…there’s nothing better!

And can we just talk about these clusters?!

I think I’ve died and gone to heaven…oh nevermind, I’m just three handfuls in…

Healthy PB Banana Bread Granola

Ingredients:

PB granola base-

  • 2 1/2 cups gluten-free quick oats
  • 1 tsp cinnamon
  • 1/2 tsp pink salt
  • 2/3 cups all-natural peanut butter
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract

Banana Bread add in’s-

  • 3/4 cup walnuts
  • 3/4 cup dried banana slices or banana chips
  • 1/3 cup Enjoy Life chocolate chunks

How to make…

Step 1: Preheat the oven to 325 degrees.

Step 2: In a medium bowl combine the oats, cinnamon, and pink salt. Set aside.

Step 3: On low heat in a large saucepan mix together the peanut butter, maple syrup, and vanilla. Let melt until smooth. Remove from heat, and add the dry ingredients.

Step 4: Once all the wet and dry ingredients are combined firmly pat down the granola onto a greased (or lined) cookie sheet.

Step 5: Bake for 10 minutes. Take it out and gently stir/flip the granola over leaving some pieces in large clusters. Then bake for an additional 8-10 minutes until golden brown.

Step 6: Let cool for at least 30 minutes to allow the granola to harden.

Step 7: In a large mixing bowl combine the walnuts, chocolate, and dried banana slices. Add in the granola. (Gently mix together without breaking up the clusters.)

Make sure to store your PB Banana Bread Granola in an airtight container on your counter and enjoy!!


The BEST Homemade Brownies

Do you like fudge brownies? Cake brownies? Both?

I got you covered. These brownies are the best of both worlds!

Don’t tell me you still use that brownie mix from your grocery store…

This recipe is just as easy!

No, really! It’s fast, just as delicious (if not more), and uses ingredients you probably already have around the house.

All I’m sayin’ is your classic brownie recipe just got an upgrade.

Let’s get to the recipe!

Ingredients:

  • 1/2 cup cacao powder
  • 1 1/2 cups all purpose white flour
  • 1 tsp pink salt
  • 1/2 tsp baking soda
  • 1 cup coconut sugar
  • 1/4 cup ghee
  • 1/3 maple syrup
  • 2 tsp pure vanilla extract
  • 2 eggs
  • 3/4 Enjoy Life chocolate chips

How to make…

Step 1: Preheat the oven to 325 degrees and grease an 8×8 pan with ghee or coconut oil.

Step 2: In a medium bowl mix together all your dry ingredients. This includes the all-purpose white flour, pink salt, baking soda, coconut sugar, and cacao powder.

Step 3: In a separate larger bowl beat together the ghee, maple syrup, pure vanilla extract, and eggs.

Step 4: Now add the dry mixture a little at a time folding it into your wet ingredients.

When combined it should look as pictured below.

Step 5: Take your greased 8×8 baking pan and add the batter to it. (The batter will be thick, that’s what you want.) Make sure you take the back of a spoon to level out the batter or your brownies won’t bake correctly.

Step 6: Lastly, sprinkle the chocolate chips on top of the batter before putting the brownies into the oven. Bake them for 30-35 minutes (less if you like them more on the fudgy side) or until a toothpick comes out clean. Take them out and allow them to cool completely.

Enjoy!!