Need to use up some overripe bananas? Try this easy to make coconut flour banana muffins.
After the success of my coconut free banana bread which uses tigernut (or almond) flour, it seemed only fair to create coconut flour banana muffins, for those who can't have tigernut flour nor almond flour.
Well I have to admit that I've this in mind for a long time, due to the number of requests I've had about recipes using coconut flour. The thing is, it took me a while to finally find the right balance between liquid and coconut flour in my muffin recipe.
About coconut flour
If you have never tried coconut flour before, well, just forget everything you know about baking. Because this flour isn't like any other flour (gluten free or not).
Coconut flour absorbs tons of liquid!! So you absolutely can't use it as a 1:1 substitution for another flour. If you want to use coconut flour for the first time, I strongly advise to use a recipe that uses it from a cookbook or a blog. So yes, this flour has been my biggest struggle ever since I started creating gluten free recipes.
Conclusion: there are no possible substitutions.
Moreover, coconut flour density varies a lot from one brand to another and also according to the climate and amount of humidity in the air. So first of all, I highly recommend using a scale and measuring for weight rather than using cups especially for this recipe. And also, you might need to adjust the liquid quantity in this recipe. If you feel that your dough is too dry, add more coconut milk, one teaspoon at a time.
Can I freeze these?
Yes. These muffins freeze very well. Once these banana bread muffins are cooked, allow them to cool completely at room temperature on a plate or wire rack. Once cool, you can freeze them.
Can I make a loaf instead of muffins?
Yes. You can make this as a bread instead of muffins if you prefer (just cook the bread about 10 more minutes).
Other recipes using overripe bananas
If you want to see more recipes using overripe bananas you can check the following recipes :
- Banana blueberry muffins (Coconut free, AIP, paleo)
- Banana foster (AIP, paleo, vegan)
- Coconut Banana bread (AIP, paleo, vegan)
Coconut flour banana muffins (AIP, paleo, vegan)
- Preheat oven to 360° F (180° C)
- Peel the bananas, put them in a large bowl and mash them with a fork. Add the maple syrup, lemon juice (or ACV), vanilla extract and coconut milk. Mix until well combined.
- In a large bowl, combine the coconut flour, baking soda and cinnamon. Stir.
- Add the wet ingredients to the dry and mix until well combined. As coconut flour density varies a lot from one brand to another (see my notes below on that) and also according to the climate (amount of humidity), if you feel that your mix is too dry, add more coconut milk, one teaspoon at a time.
- Line or lightly oil a muffin pan. Fill each muffin cup with batter, you should get about 6 muffins depending on your pan.
- Bake for about 20 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one muffin, the knife should come out clean. And voilà!Bon appétit !