Lovingly Created in Cranford, New Jersey since 1929

Chocolate Banana Coconut Flour Muffins Recipe {Gluten-Free}

Chocolate Banana Coconut Flour Muffins Recipe
Share the love!Pin on Pinterest292Tweet about this on Twitter0Share on Facebook0Share on Google+3

This gluten-free chocolate banana coconut flour muffins recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for healthy eating on her website, Eat Good 4 Life.

gluten-free-coconut-flour-muffins

Muffins make the easiest breakfast, snack or treat. They’re so versatile because you can enjoy them any time of day, and with the right recipe, they’re healthy, too. That’s why I’m excited to share this chocolate banana coconut flour muffins recipe with you. They have everything you could ask for in a muffin – a delicious flavor, soft texture, and good source of nutrition. Plus, the recipe is gluten-free.

chocolate-banana-coconut-flour-muffins-batter

For this recipe, I kept things simple by only using one gluten-free flour – coconut flour. It certainly did the job! However, baking with coconut flour is different than baking with regular all-purpose flour. Normally, only 1/4 cup to 1/3 cup of coconut flour is used to replace one cup of grain-based flour. You will also need to increase the amount of eggs in the recipe because coconut flour is highly absorbent and will soak up liquids like a sponge. Coconut flour works best for making muffins, cakes and baked goods of that nature. It can also be used for pancakes and waffles but may require a little experimentation.

chocolate-for-coconut-flour-muffins

Aside from being a gluten-free pantry staple, coconut flour is an excellent source of nutrition. It contains high amounts of fiber, protein, and healthy fats which make it exceptionally filling. Coconut flour is a welcome addition to many diets – paleo, gluten-free, and low-carb. It’s also a good source of iron. Once you’ve opened your eyes to the world of gluten-free baking, there’s no turning back to standard refined flours.

coconut-flour-muffins-batter

These muffins are moist and delicious perfection in each bite. The sweet banana flavor, coupled with luscious dark chocolaty goodness, will make taste buds swoon. These gluten-free coconut flour muffins are sure to be a crowd-pleaser at any potluck, picnic, or party. Alternatively, you can freeze these muffins and take them as a grab-and-go treat anytime. Enjoy!

chocolate-banana-coconut-flour-muffins-recipe

Chocolate Banana Coconut Flour Muffins Recipe {Gluten-Free}

Total Time: 30 minutes

Yield: 12 muffins

Chocolate Banana Coconut Flour Muffins Recipe {Gluten-Free}

Ingredients

  • 1/3 cup + 2 tbsp coconut flour
  • 1 cup Greek yogurt
  • 3 organic eggs
  • 2 ripe bananas
  • 1/4 cup unrefined sugar
  • 1/2 cup dark chocolate, chopped
  • 3/4 tsp baking soda
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. Line a 12-cup muffin pan with paper liners and set aside.
  2. Add the bananas, eggs, yogurt, vanilla and sugar to a stand mixer. Alternatively, you can mix them in a large mixing bowl using a wire whisk. Add the remainder of the ingredients, except the chocolate, and combine. Fold in half of the chocolate.
  3. Pour mixture into the muffin cups, filling each 3/4 of the way full. Top with the remaining chopped chocolate.
  4. Bake for 25-30 minutes. Remove from the baking pan and let muffins sit on a wire rack to cool.

Notes

Store in an airtight container for 2-3 days or place in the freezer for a grab-and-go snack.

https://blog.nuts.com/chocolate-banana-coconut-flour-muffins-recipe-gluten-free/

This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.

chocolate-banana-coconut-flour-muffins-nutrition-facts

Share the love!Pin on Pinterest292Tweet about this on Twitter0Share on Facebook0Share on Google+3

6 Responses to “Chocolate Banana Coconut Flour Muffins Recipe {Gluten-Free}”

  1. dawn.anderson.63@gmail.com' Dawn Anderson

    Can you suggest a substitution for the yogurt for those who can’t eat dairy?
    Thanks,
    Dawn

    Reply
  2. danan@seanet.com' Beth

    I substituted nuts.com’s peanut butter powder for the sugar and used 90%-type dark chocolate. The baking smells heavenly. While it may not be sweet enough for some people, as a diabetic, I LOVE it. In half a muffin I figure I’m getting about 5g carb. Does that sound right?

    Reply
    • Meghan Remedios

      Hi Beth – Thanks for sharing your substitution with us. That sounds delicious! We’re glad it turned out well. We’re not sure about the exact carb count, but it sounds accurate.

      Reply
  3. Megan.leach1520@yahoo.com' Megan

    Hi I was wondering if Sugar in the Raw counted as unrefined sugar for this recipe, or if it could be used. And if not, what exactly is unrefined sugar and where can I find it?

    Reply

Leave a Reply

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS