This is the easiest recipe to make and so DELICIOUS.

Coconut, Banana Muffins – No Sugar and Gluten-Free

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 1 big banana (or 2 small ones), mashed
• 2 tablespoons Coconut Cream Concentrate
• 1 egg
• 4 tablespoons shredded coconut
• chia seeds, to taste
• vanilla powder, to taste
• pinch Himalayan Salt

Directions:

Preheat oven at 160 degrees C/325 degrees F.

Mix all the ingredients; place in muffin models and bake in preheated oven for about 20 minutes or until golden. Remove from pan and place on cooling rack. Let cool 10 minutes.

Recipe and photo submitted by Spela.

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These are chocolaty, fluffy, baked treats with hints of banana that couldn’t make up its mind on what to be: cupcakes or muffins. So they’re a bit of both. Don’t judge them. You’ll like them.

But what’s really great is that these are made with 100% coconut flour, so for all you gluten and grain-free people, these should make you happy.

Here are a couple things to watch out for:

• Use enough sour cream. Err on the side of more. It’s what helps them stay moist and “mushroom” over.
• Never, ever, under any circumstance should you pack the coconut flour into your measuring cup. You’ll end up with way too much. Here’s what you do: smash any big clumps in the coconut flour, fluff the flour with your measuring tool, and then fill and level off.

And an extra pointer:

• To get that perfect, mushroom muffin look like the ones in the photo, overfill your muffin tins.

Fun fact: If you stick these muffins back in the oven to reheat and you keep them in there for a little while at a lowish temperature (300 degrees F), then turn the oven off, keep the muffins in for 15 or so minutes (directly on the rack), they’ll develop a crispy, crunchy outer shell just like a grain-based muffin.

The recipe can be found here. But watch this new video we just produced. It’ll give you a better idea of things if you’re a visual learner, and plus you’ll get to see some perfect clump-free coconut flour.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Gluten-Free, Banana Muffins

Servings: 10
Preparation Time: 10 minutes

Ingredients:

• 2 mashed very ripe bananas, or 3 completely black bananas*
• 1/3 cup coconut oil
• 3 eggs
• 2–4 tablespoons whole cane sugar, real maple syrup, or honey*
• 1 teaspoon vanilla extract, optional
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Directions:

Preheat the oven to 350 degrees F.

Combine the first 5 ingredients until well blended. Stir in the remaining 4 ingredients until smooth. Prepare paper muffin liners or use coconut oil to grease approximately 10 muffin holes. Divide batter evenly among the ten muffin liners. They should be about half full. You may fill 11 or 12 if the bananas are extra large.

Bake at 350 degrees for about 23–25 minutes or until the tops are golden brown.

*Use less natural sweetener if you are using 3 black bananas. The sweetener can probably be omitted completely if you are trying to avoid all sweeteners.

Recipe and photo submitted by Melodie, Fort Mill, SC.

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