These are one of my top new favorite healthy sweet treats!! I’ve been slightly obsessed with coconut lately, so when I found this recipe on She Knows blog – I was a happy camper. Gluten free, sweet and healthy – what more could you want! Honestly I don’t think you HAVE to have the chocolate chips – it’s sweet enough without it. Also, I have had a hard time finding coconut flour, so all I did was take shredded coconut and throw it in a blender until it reached a flour like texture. Happy eating – this is a good one!!!!! Yields 1 dozen muffins
- 1-1/2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 3 ripe bananas, mashed (I only had 2 so I only used 2)
- 1/4 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup dark chocolate chips (optional)
- 2-3 tablespoons pure maple syrup, honey or agave nectar, depending on desired sweetness
- 1/4 cup vanilla almond milk (I used skim)
- 2 organic eggs
- 2 tablespoons organic coconut oil
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- Preheat oven to 350 degrees F and line a muffin pan with muffin liners.
- In a large mixing bowl, add the almond and coconut flours, baking powder and dark chocolate chips (if using). In a separate bowl, add the mashed bananas, coconut, maple syrup (or other sweetener) almond milk, eggs, coconut oil and vanilla extract. Mix very well until mixture is smooth and there are no lumps.
- Add the wet ingredients into the dry ingredients and add the pinch of sea salt. Gently fold the mixture together and spoon into the muffin cups. Bake for 20-25 minutes or until the centers are baked completely. Allow to cool completely and store in an airtight container for several days.