During my trip to Idaho over the last month I experimented a lot with coconut flour. I LOVE it! It’s high in fiber, gluten free and has a delicious nutty flavor. The trick is that because of the high fiber it is quite drying so use 1/3 cup for every 1 cup of regular flour required. My clients are huge fans of sweet breads, and warm in the morning (frankly who isn’t?). This recipe I concocted is one of my faves so far. Experiment and enjoy!
Grain Free Banana Blueberry Coconut Muffins
3 large pasture raised eggs
1/4 cup coconut oil
2 medium-large ripe bananas
4 medjool dates, pitted
2 Tablespoons coconut sugar or 10 drops of stevia
1/4 cup coconut flour
1/4 teaspoon Himalayan salt
1/2 teaspoon baking soda
1/2 cup walnuts, toasted and chopped, plus more for the top
1/2 cup fresh or frozen blueberries
Shaved coconut flakes or more nuts for the top
Makes 6-8 muffins
Place eggs, oil, bananas, dates and desired sweetener in a blender and blend on medium speed until well combined.
Add in coconut flour, salt and baking soda and blend on low until smooth. Transfer to a bowl and fold in walnuts and blueberries.
Scoop batter into a muffin pan lined with muffin papers (optional) and top with more walnuts if desired. If you like the “muffin top” the fill the cups up to the top. If you want them a little smaller fill 3/4 of the way. Bake at 350° for 20-25 minutes until the top springs back to the touch. Serve!
Tips & Notes~
Use any kind of nut or any kind of berry.
Add some powdered ginger or cinnamon for a little spice.