Coconut Flour Banana Muffins With Chocolate Chips Food

COCONUT FLOUR BANANA MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
• Blend bananas, eggs, coconut flour, stevia, baking powder, and salt together in a bowl with a whisk or a fork. Stir in chocolate chips.
• Pour mixture evenly between the prepared muffin cups, filling each about 1/2 inch from the top as these muffins won't rise as much as others.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 5 minutes and transfer to a paper towel-lined plate; the moisture from the bananas will leak through the liners a little and this is normal.

NATURALLY SWEETENED COCONUT FLOUR BANANA CHOCOLATE CHIP COOKIES (GLUTEN-FREE, DAIRY-FREE, KETO OPTION)

Steps:

• Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
• In a large bowl combine coconut flour, tapioca flour, cinnamon, baking soda and salt. Stir to combine.
• In a seperate bowl whisk together bananas, eggs and oil/butter until smooth.
• Pour wet ingredients into dry ingredients. Stir until smooth. Fold in chocolate chips.
• Using wet hands, scoop out rounded tablespoon portions of dough. Place on cookie sheet and flatten slightly with hands.
• Bake for 11-13 minutes, or until edges and bottoms are turning golden.
• Let cool completely before serving.
• Enjoy!

HEALTHY BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400 degree; coat muffin tin liberally with cooking spray.
• In large bowl, whisk together eggs, banana, avocado oil, and vanilla extract. Stir in cocoa powder until fully incorporated.
• Whisk in baking soda, salt, and almond milk and stir until fully combined.
• Stir in peanut powder and coconut flour. Fold in chocolate chips.
• Spoon batter into muffin cups; stir in a tiny dollop of peanut butter and sprinkle additional chocolate chips on top if desired :)
• Bake muffins for 15+ minutes until tops are set and toothpick inserted is crumbly not wet.

COCONUT FLOUR BANANA NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.
• Blend together eggs, banana, honey, butter, vanilla extract, and salt in a large bowl with an electric mixer until combined.
• Combine coconut flour, baking powder, and cinnamon in a separate bowl. Whisk into banana batter until there are no lumps. Fold in walnuts. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown, about 20 minutes.

BANANA CHOCOLATE CHIP MUFFINS WITH COCONUT

Steps:

• Preheat the oven to 350ºF. Line 12** muffin tins with paper liners or spray with nonstick cooking spray.
• In a bowl, combine the flour, baking soda, cinnamon and salt.
• In another bowl, cream together the sugar, melted butter, vanilla and egg.
• Peel the bananas and mash them. Add them to the wet ingredients and stir to combine.
• Stir the dry ingredients into the wet ingredients, just until combined. Do not over mix.
• Fold in the chocolate chips and the coconut.
• Divide the mixture evenly between the prepared muffin cups. Sprinkle a bit of extra coconut over the top of each and transfer the pan to the oven.
• Bake until the muffins are golden brown and baked through, 22-30 minutes.

COCONUT FLOUR BANANA MUFFINS

Steps:

• Preheat your oven to 375° F and line a muffin pan with parchment or silicone liners.
• In a bowl mix eggs, mashed banana, coconut oil and maple syrup until combined. Add coconut flour, optional tapioca starch, baking powder, baking soda, cinnamon and salt.
• Stir everything until evenly incorporated. Fold in dark chocolate chips (or alternatives).
• Divide the batter into the prepared muffin pan. Top each muffin with a few more chocolate chips and a banana slice. Bake for about 20 minutes until a toothpick inserted in the center comes out clean.
• Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.

COCONUT CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.

VEGAN CHOCOLATE BANANA MUFFINS

Steps:

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with paper cups, or grease your tray with coconut oil. Set aside.
• Peel the ripe bananas, mash on a plate with a fork or potato mashed until smooth. It is ok if you still have chunks of banana. Measure precisely the amount required by the recipe and place it in a large mixing bowl.
• In the large mixing bowl, combine mashed banana, almond milk, melted coconut oil, and vanilla.
• Stir in cocoa powder, coconut sugar, salt, baking powder, and baking soda until smooth and well combined. Now add the all-purpose flour in two equal batches. Stir between each batch until smooth and completely incorporated. You want a smooth batter with no flour lumps - it is ok to have banana lumps!
• Stir in 1/2 cup dark chocolate chips in the batter if desired.
• Transfer the batter evenly into the 12 muffin holes.
• Bake for 25-35 minutes or until set on top and a skewer inserted in the center of the muffin comes out clean
• Cool on a rack for 1 hour before serving. Note that the muffin paper cups can stick to the batter if your muffins are still hot. They always peel off better the next day.
• Store in the fridge for 7 days, in an airtight container or cake box.
• Freeze in an airtight box and thaw at room temperature the day before.

BANANA COCONUT MUFFINS (DRIZZLED WITH CHOCOLATE)

Steps:

• Preheat oven to 400 degrees and line a 12-cup muffin tin with your favorite liners. Slice the bananas and measure out 2 cups along with 1 cup of shredded coconut and set aside.
• In a medium bowl sift together flour, baking powder, salt, and all spice and set aside.
• In a large bowl using an electric mixer, mix sugar, brown sugar, and butter until light in color. Add in whole egg, two egg yolks, and almond extract and mix until combined.
• In a large measuring cup whisk together whole milk and full fat greek yogurt. Alternating the flour mixture with the milk mixture add to creamed sugar mixture until both have been evenly combined and set aside.
• In medium mixing bowl add sliced bananas, 2 Tbsp of flour, and coconut, fold gently to coat. Pour into batter folding gently to combined. Using a spoon or cookie scoop add batter to muffin cups and bake for 27 minutes. Allow to cool 5 minutes.
• While the muffins are cooling add chocolate chips to a medium microwave safe measuring cup and melt chocolate chips in 30 second increments until smooth, making sure to stir between increments. Using a spoon or piping bag drizzle chocolate over the muffins and sprinkle with additional coconut.

PALEO DOUBLE CHOCOLATE BANANA BREAD MUFFINS

Steps:

• Preheat the oven to 350 degrees F and line a muffin tray with muffin cups.
• Add all ingredients except chocolate chips to a blender and blend until smooth (note: you can prepare the muffin batter in a mixing bowl if you'd prefer!). Stir in the chocolate chips.
• Transfer batter to the lined muffin pan, filling the holes 3/4 of the way up.
• Bake on the center rack of the preheated oven 18 to 22 minutes, or until muffins are puffy and cooked through. Allow muffins to cool at least 40 minutes before peeling the papers off and eating.

ALMOND FLOUR PALEO BANANA NUT MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Heat your oven to 350 degrees and rub a muffin pan with cooking spray.
• In a medium bowl, whisk the flours, cinnamon, baking soda and salt.
• In a separate, large mixing bowl, whisk the banana, coconut sugar, oil, egg and vanilla. Add the dry ingredients into the wet ingredients and whisk until combined. Fold in the pecans and chocolate chips.
• Use an ice cream scoop to fill 6 muffin cavities. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan COMPLETELY
• DEVOUR

COCONUT FLOUR BANANA BREAD (GAPS)

Steps:

• Whisk dry ingredients, stir in all wet until smooth.
• Stir in nut or whatever you choose.
• Put in a greased loaf pan
• Bake at 350 for 50-75 minutes. Cover with foil after 50 minutes.
• Cool on a rack completely before eating, a must for texture and flavor.

ALMOND FLOUR BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350℉.
• In a large bowl, mash the bananas with a fork. Add the eggs, oil, maple syrup, and vanilla extract. Whisk everything together.
• In a separate bowl, mix together the dry ingredients: almond flour, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and stir to combine (the batter will be thick).
• Add the chocolate chips and stir to combine.
• Spoon the batter into 12 lined muffin tins and bake for 22-24 minutes until the tops are golden brown and the center is set.

ALMOND FLOUR BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
• In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
• In large bowl whisk together eggs, oil, vanilla and mashed banana. (Add sugar here too, if using.)
• Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
• Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips if you'd like.
• Bake muffins for 20-25 minutes, or until inserted toothpick comes out clean.
• Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!

COCONUT FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350°. Grease a muffin tin with nonstick spray, or line with muffin liners and spray each one with nonstick spray; set aside.
• Add all of the ingredients EXCEPT the chocolate chips to a large blender and pulse for 20 seconds until the batter is smooth (be careful not to over-blend).
• Pour the chocolate chips into the blender and use a spoon to stir them around. Scoop the batter into the muffin tin (there should be enough for exactly 12 muffins), then sprinkle each one with a few more chocolate chips (optional).
• Bake the muffins for 20 minutes, or until a toothpick comes out clean. Remove them from the oven and wait 5 minutes before carefully transferring them to a cooling rack. Enjoy!

CHOCOLATE COCONUT BANANA MUFFINS

Steps:

• Preheat the oven to 350 F and line a muffin tin with paper baking cups.
• Place the liquid ingredients (mashed bananas, honey, melted coconut oil, vanilla, and eggs into a food processor or mixing bowl and mix or whisk together until combined.
• Add the dry ingredients (coconut flour, cocoa powder, baking soda, and sea salt) to the wet ingredients, and mix together until thoroughly combined.
• Spoon batter into each cup, dividing evenly between the 12 cups.
• If desired, sprinkle the tops with chocolate chips.
• Bake muffins for 15-20 minutes or until a toothpick inserted comes out mostly clean. They will still feel a little soft at the bottom when they're done, but will firm up as they cool.
• Cool on a wire rack, and store in an airtight container in the fridge. In joy!