I’ve recently been experimenting with coconut flour. I love to bake and try making new things, and after getting into the book “Against All Grains,” which I mentioned in my “Reflecting on 2018” post, we have been really watching our grain intake. This means no whole wheat flour, which is what I normally bake with. Coconut flour was one of the substitutions suggested in the book, so I decided to change my normal breakfast muffin recipe by using that instead! They actually turned out really well, and were yummy too. One other good thing is that I didn’t add any sugar to these muffins. All of the sweetness comes from the bananas and blueberries! I think you’re going to love them. They are great for a quick breakfast or snack that will really hit the spot!
- 1/3 cup coconut or almond milk
- 2 ripe bananas
- 6 large eggs
- 5 tbsp melted grass-fed butter
- 1/4 tsp salt
- 3/4 cup coconut flour
- 1/2 tsp baking powder
- 1 1/4 cup fresh or frozen blueberries
- Preheat the oven to 400 degrees.
- Rub coconut oil over your muffin tin. I use a brush to do this, or just dip my paper towel in the jar of coconut oil and rub it in each tin. Or just use cupcake liners!
- Mash bananas together with coconut or almond milk in a medium mixing bowl.
- Add eggs and melted butter. Blend together.
- In a separate bowl sift the coconut flour. Then add the baking powder and salt.
- Combine the flour mixture with the banana mixture until there are no more lumps.
- Fold in your blueberries and combine them in the mixture with a spatula.
- Scoop equal size portions into the muffin tins.
- Bake for 18-20 minutes, or until your toothpick comes out clean.
I always love when my recipes are enjoyed by both Carter and Jeff! We hope you enjoy these muffins as much as we do!