Can I make these muffins into a loaf?

Yes! To do so, simply pour the batter into a bread loaf instead of a muffin tin, and bake as usual. Just be sure to keep an eye on it as the baking time will likely vary.

Can I use frozen bananas?

Yes! Just make sure to thaw them out first by either placing them in the fridge overnight or popping them in the microwave for a few seconds. Then, drain the juice, and mash them before adding them to the muffin batter. Also, note that baking times may vary.

Are almond flour and coconut flour interchangeable?

No, almond flour is very moist while coconut flour is extremely dry. As a result, they cannot be used interchangeably. If you’re looking for a gluten free muffin recipe that uses coconut flour, try these !

Almond Flour Banana Muffins with Coconut

Description

Make these Almond Flour Banana Muffins with Coconut for a gluten free, refined sugar free breakfast or snack that will leave you feeling full, satisfied, and energized!

Ingredients

Units Scale

1/2 cup unsweetened coconut flakes
2 1/4 cup fine blanched almond flour (250 grams)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/2 teaspoon cinnamon
2 Tablespoons ground flaxseed (flax meal)
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

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Line or grease a muffin pan, and set it aside.
Spread the coconut on a baking sheet, and toast it for 5-10 minutes. Check the coconut after 5 minutes to see progress, and toss to ensure it toasts evenly. Once toasted, remove the coconut from the oven, and let it cool.
In a large bowl, whisk together the almond flour, salt, baking powder, baking soda, cinnamon, and flax meal.
In another small bowl, whisk the eggs, melted oil or butter, and maple syrup.
Mash the bananas by hand or in a food processor, and combine them with the egg mixture.
Mix the egg and banana batter into the dry batter. Gently stir the two until they are well combined.
Add the apple cider vinegar and vanilla, and gently mix until smooth.
Fold in 1/3 cup toasted coconut.
Spoon the batter into prepared muffin cups, filling them 2/3 to 3/4 of the way full. Top the muffins with extra toasted coconut. Place the muffin pan in the oven on the center rack, and bake for 20-25 minutes.

Notes

Best kept in fridge to maintain freshness. Or freeze for up to 6 weeks.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 9 g
Sodium: 104.7 mg
Fat: 13.2 g
Saturated Fat: 7.3 g
Carbohydrates: 19.2 g
Fiber: 2.6 g
Protein: 4.8 g
Cholesterol: 39.9 mg