When I discovered that coconut flour was the ONLY flour used, I had to give these a shot. I’m a big fan of coconut flour. It is natural, naturally gluten free, naturally adaptable to paleo and keto diets, very fibrous and so filling. I just hadn’t really had any luck using it as a primary flour source in a baking recipe.
Using it successfully eluded me. It’s just so dense and full of texture. It also soaks up SO much water I just couldn’t quite get it right. Until I made these. I’m telling ya. If you’ve struggled with coconut flour like me, this is for you. Even if you’re a master and haven’t struggled and just like delicious things. This recipe is for you.
You almost cannot even tell there is coconut flour in these. My kids, who positively detested anything I tried to make with coconut flour, gobbled these up like they were going out of style. I kid you not.
I say again. I was blown away by how good these were. I also took this recipe and removed the walnuts to make a really delicious banana bread. You do have to cook the banana bread for about 15-20 minutes longer because it is made in a loaf pan, but that’s it. This banana bread is amazing toasted and topped with peanut butter, yogurt and blueberries. Trust me. SO delish. See?
Anyhow, I digress. Shocker. Here is the Banana Walnut Muffin Recipe, with video, because who doesn’t like those?
- ¼ cup coconut oil, melted
- 3 eggs, large
- ¼ cup honey
- ¼ cup coconut milk or water
- 1 teaspoon vanilla
- 2 medium bananas, mashed (about 1 cup)
- ½ cup Pamela’s Coconut Flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chopped walnuts
- Preheat oven to 350°.
- Prepare standard size muffin pans by lining with paper liners and spraying them well with nonstick cooking spray. I hate when I forget about this until the end!
- In a medium bowl, mix together coconut oil, eggs, honey, coconut milk, and vanilla.
- Add mashed bananas and mix well.
- Add Coconut Flour, baking powder, baking soda, salt, and walnuts, and stir to just combine.
- Batter will be thick. Scoop into muffin pans, filling almost to the top.
- Bake about 25 minutes, or until a toothpick comes out clean and the tops are a golden brown.
Super excited about these because they have re-inspired me to start cooking and experimenting with coconut flour again!
Can’t take too much credit for this one folks, but I want to document it because they were so good. I also want to tweak the flavors and kinds, but need a post/reference to come back to! Anyhoo, I found this recipe on the back of my Pamelas Coconut Flour bag and decided to give it a try. I honestly hadn’t had much luck experimenting with coconut flour and wanted to give it another shot.