These muffins are seriously delicious. I’ve eat my fair share of grain-free muffins and I always find something that isn’t quite satisfying about them. They’re either too grainy, too gluey or too dense. But these are light and fluffy, moist and tender. And they’re a healthy addition to breakfast or snack time. They sure don’t last long around our house – even your grain-eaters will love them!
Makes about 20 muffins:
- 1 c. coconut flour (I use Bob’s Red Mill)
- 3 ripe bananas, mashed (about 1.25 cups)
- 1/2 tsp. salt
- 1/2 c. extra virgin coconut oil
- 8 large eggs
- 1/2 c. maple syrup
- 2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1.5 c. chopped blackberries (or fruit of your choice)
- Preheat oven to 400 degrees and line a muffin pan with parchment paper liners.
- Mix all dry ingredients and set aside. Melt the coconut oil in the microwave, starting with 30 seconds, and then 15 second intervals.
- Mix coconut oil with ripe bananas, maple syrup, vanilla and almond extract, and beaten eggs.
- Add wet to the dry mixture and stir until batter begins to smooth (it’s ok if there are some lumps).
- Carefully fold in your fruit of choice, and divide evenly between all the muffin liners.
- Bake for 18-20 minutes, or until the tops just start to lightly brown. Move to a cooling rack and enjoy as soon as they’ve cooled a bit.