Almond Flour Banana Muffins with Coconut
Ingredients
-
½
cup
unsweetened coconut flakes
-
2 ¼
cup
fine blanched almond flour
-
¼
teaspoon
salt
-
½
teaspoon
baking soda
-
1
teaspoon
aluminum-free baking powder
-
½
teaspoon
cinnamon
-
2
tablespoons
ground flaxseed
-
3
large
eggs
-
4
tablespoons
melted refined coconut oil or unsalted butter
-
4
tablespoons
maple syrup
-
3
large
ripe bananas, mashed
-
1
teaspoon
apple cider vinegar
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a muffin pan.
- Toast the coconut flakes on a baking sheet for 5-10 minutes until golden.
- In a large bowl, whisk together the almond flour, salt, baking powder, baking soda, cinnamon, and flax meal.
- In another bowl, whisk the eggs, melted coconut oil or butter, and maple syrup.
- Mash the bananas and mix them with the egg mixture.
- Combine the wet and dry ingredients, mixing gently until just combined.
- Add apple cider vinegar and vanilla, mixing until smooth.
- Fold in ⅓ cup of the toasted coconut.
- Spoon the batter into the muffin cups, filling them ⅔ to ¾ full, and top with remaining coconut.
- Bake for 20-25 minutes until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
12-14 muffins
Calories
230
Total fat
13.2g
Total carbohydrates
19.2g
Total protein
4.8g
Sodium
104.7mg
Cholesterol
39.9mg
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