Just letting you know this Toasted Coconut Paleo Banana Bread Muffin recipe was originally published in May 2015. I retested, rephotographed, updated recipe. Now I am republishing it for you today! I hope you enjoy. Thank you for following Cotter Crunch Y’all!.
Hi ya! Oh Holiday weekend, are you are near. Thank you for the extra day to be with family and friends and rest! Yes, thank YOU!
I will be baking banana bread muffins. Yes, again!a The smell of them baking relaxes me. Plus it’s kinda sorta my way to ease into Fall season. That makes sense, right? Fall is so close!! Anyways, with baking there might be some delicious NZ wine. Balance is key.
Okay okay, but let’s chat about post weekend, post holiday vibes. Uh, I don’t know about you but every time we wrap up a long weekend, the kiwi and I were both feeling like we might need a reboot. You know that feeling,right? Like, hey… we ate, drank, and celebrated but now I just want get a good night sleep and eat something nourishing.
Hence these paleo banana bread muffins. They are naturally lower in sugar. GASP! The only real sugar is from the bananas and a wee bit of maple syrup and molasses. Which have crucial minerals for us anyway!
They are grain-free and dairy-free, and I didn’t even plan that. Which makes them even more special, right?
Speaking of special, this recipe is actually one I adapted while in New Zealand. And because New Zealand has a higher Celiac rate, they’re bakeries, cafes always have a gluten free and/or grain free options. I also hoarded all the New Zealand food magazines and cookbooks while we were there. So many grain free recipes. YEA!
I’ve learned a lot of grain free baking those my Kiwi friends and family. In fact, it’s how I managed to create homemade paleo bread as well. Hmm.. maybe that’s a sign we need to move to New Zealand.. just sayin.
Before I dive into the banana bread muffin recipe let me tell you what I updated. First, you don’t need a blender for this recipe, but you totally can use one to mix. Also, you must toast the coconut before adding to the batter. It’s magical! Really! That’s about it. Simple and easy!
And lastly, here’s my thought process on why we eat grain free and dairy free from time to time.
As I mentioned above, sometimes after a stint (or this case, a weekend) of eating more than enough rich food, too much sugar, wine, etc., the body needs a little TLC. A little reboot, yes? It needs nutrients that will help reduce inflammation. Consider these Paleo Banana Bread Muffins with Toasted Coconut a way back to homeostasis. Haha. Grain Free foods are easier on digestion and therefore allow more nutrients to be absorbed. HOLLAH! Ya, we need that! In fact, you might as well pair this with a immunity boosting smoothie and end this holiday weekend with a mega nutrient dense meal.
Toasted Coconut Paleo Banana Bread Muffins
Lightly Sweetened TOASTED COCONUT PALEO BANANA BREAD MUFFINS
- 1/2 cup shredded (large flake) unsweetened coconut
- 2 1/4 cup blanched almond flour
- 3 tbsp ground flaxseed or chia seed (ground)
- 1/2 tsp of cinnamon and pinch of ground ginger
- 1/2 tsp baking soda
- 1 tsp baking powder
- 3 large ripe bananas
- pinch of sea salt
- 3 eggs
- 4 tbsp melted coconut oil or clarified butter (cooled and melted)
- 4 tbsp of either Maple Syrup or molasses
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- Preheat oven to 350F
- Spread you coconut on a baking sheet and toast for 5-10 minutes. Check at 5 minutes to see progress. To make sure the coconut toasts evenly, toss half way between baking. Remove from oven and let cool.
- Mix your almond flour, baking powder, spices, and flax. In another bowl whisk your eggs, vanilla, and maple syrup, and melted oil or butter. Place your bananas in a mixer or mash until soft, add your egg batter and mix until smooth batter is formed. A stand mixer or hand mixer works.
- In a small bowl, combine your baking soda and apple cider vinegar. Wait till it bubbles then add this to your banana egg mix batter. Gently stir.
- Pour your wet mix (with the banana) in with the dry flour/spice mix and gently mix all together.
- Fold in 1/3 cup toasted coconut.
- Spoon into muffin cups to fill 2/3 to 3/4 way full. Top with extra toasted coconut, and bake for 20-25 minutes.
- If you want these muffins sweeter, then add 1/4 cup baking Stevia or xylitol to the egg batter. (optional)
- Drizzle with melted butter or maple syrup on top after baking. Optional
These muffins are light in texture. Depending on your oven, they may bake up after 20 or up to 30 minutes. Check at 20 minutes.
They keep well in freezer for weeks.
220-230 calories; 13 grams of fat; 3 to 4 grams saturated fat; 18 to 19 g carbohydrates; 4 grams of fiber; 9 grams of sugar; 5 - 6 grams of protein.
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See, all about that balance, right? Let me know if you give these tasty “homeostasis” muffins a whirl! Haha.
What’s your favorite kind of banana bread recipe? Any body else needed a little reboot after a holiday weekend? Tell me what your plans are for this weekend!
Okay, happy long weekend shenanigans ya’ll!