After the success of my coconut free banana bread which uses tigernut (or almond) flour, it seemed only fair to create a coconut flour banana bread muffins, for those who can’t have tigernut 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. Because yes, if you have never tried coconut flour before, well, just forget everything you know about baking because chances are, you will totally fail at using it the first time around. This flour has been my biggest struggle ever since I started creating gluten free recipes.
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 from a cookbook or a blog. So yes, this flour has been quite challenging for me.
But as someone who likes a challenge and never gives up, I finally got it right. So without any further ado: here is the recipe!
Oh! I forgot to tell you. These muffins freeze very well and you can make this as a bread instead of muffins if you prefer (just cook the bread about 10 more minutes).