Moist Banana, Cacao, Coconut Muffins

These muffins would have to be one of my absolute favourites.  They are soooo easy to make.  Using coconut flour makes them gluten free goodness, and they are still quite moist.  You only need a small amount of coconut flour, so don't be tempted to add extra or they may turn out a little dry. 

I use maple syrup for my sweetener, but honey or rice malt syrup would also work.  If your bananas are super ripe, extra sweetness comes from them, so no need for any refined sugar.

I have a friend who has been advised to avoid coconut flour and coconut oil.   So I have substituted ⅔ cup buckwheat flour instead of coconut flour and used ½ cup organic olive oil instead of coconut oil to be able to share with her and they work well. They are the ones picture on the right.  Not as moist as the original fave.

Ingredients:

2 medium ripe bananas

3 lge. free range eggs

¼ cup coconut oil 
¼ cup maple syrup

3 tbsps. coconut flour

¼ cup raw cacao powder

¼ tsp baking soda

¼ tsp himalayan salt

Method:  

Preheat oven to 180°c.  Line muffin trays with paper patties/lightly grease with coconut oil and set aside.

Mash the bananas in a medium sized bowl, adding the eggs, coconut oil and maple syrup, and mixing until combined.  Then, using a wooden spoon, gently fold through the coconut flour, raw cacao, baking soda and salt.

Place mixture into your prepared muffin trays, filling ¾ of the way to the top.  (Mini muffins trays work really well too and the mini ones are a great size for sharing.)

Bake in the oven for approximately 15-20 mins.  They are cooked when they spring back when lightly touched in the centre.  Allow them to cool for 10 minutes or so before serving.  Store in an airtight container after they have completely cooled on a wire rack, keep in the fridge if you're not eating them in the first day or so after making them. I'm sure they won't last that long though.

Enjoy  ❤  Shaz