During last week’s blizzard, I decided to throw together something fun for breakfast.
I took inventory of my baking ingredients and decided to improvise some muffins. I’m usually wary of using ONLY coconut flour in a recipe– I’ve had too many muffins and cookies come out super dry and NOT tasty, but I decided to go for it and add some banana with the hopes that the bananas would keep the muffins nice and moist.
And they did!
My 2-year-old and I ate a bunch of these while watching the snow come down outside. A special breakfast treat filled with healthy fats and some natural sugars.
- 3/4 cup coconut flour
- 2 ripe bananas, mashed
- 4 eggs
- 1/2 cup of ghee, butter or coconut oil
- 1/4 cup maple syrup
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup blueberries (or however much you want!)
- Preheat your oven to 350 and grease your muffin tin.
- In a large bowl, mix the mashed bananas, eggs, ghee, and maple syrup.
- In a small bowl, mix together the coconut flour, baking soda, and sea salt.
- Slowly add the dry ingredients to the wet while stirring.
- Add your blueberries and allow the batter to sit for a few minutes so that the coconut flour can soak up the wet ingredients.
- Don’t worry to much if the batter looks thick– you can add a little water to loosen it up. Mine was pretty thick and they came out perfectly!
- Bake for 25 to 30 minutes.
- Allow to cool on a wire rack before serving.