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
- 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.