Our summer has finally chilled out enough to turn my oven back on and it’s good timing because my boys were craving some muffins and I was dying to create. I also happened to have some pretty brown, fruit fly lovin’, bananas begging to be a part of something fantastic!
These muffins are vegan, gluten-free, and as sweet as brown are your bananas! (The browner the better). Note: if your bananas aren’t quite there yet, pop them in a brown paper bag overnight to quicken the ripening period.
Coconut Banana Muffins
2 cups DIY gluten free flour blend (I use this one)
1 tsp baking powder
1 tsp baking soda
1/2 tsp himalayan sea salt
4 large, very ripe, bananas
1/2 cup coconut sugar
1/4 cup coconut oil, melted
1/2 cup coconut cream (if you don’t have any coconut cream, scoop off the cream from a can of coconut milk)
2 tsp vanilla extract
1 cup shredded, unsweetened, coconut (1/4 cup reserved)
1/3 cup high cacao content chocolate chips
Preheat oven to 350F. Line muffin tin with parchment paper or reusable silicon liners.
In a large bowl, combine the flour, baking soda, baking powder, and salt, and whisk together.
In a medium bowl, mash bananas with a fork. Add in sugar, oil, cream, and vanilla, and combine. Pour wet mixture into dry and stir with a large spoon. Stir in 3/4 cup of shredded coconut and chocolate chips.
Spoon muffin mix into the tins and sprinkle with remaining coconut.
Bake for 22-25 minutes until slightly brown around the edges and an inserted toothpick comes out clean.
Cool completely and store covered with a dish towel to enable air circulation.
Note: I like to set half the batch aside to freeze for lunches and watch the others get devoured in just a few days. Enjoy!