Tag Archive | coconut flour

Gluten Free Banana Chocolate Chip Muffins

I’ve been trying a lot of new things this week.

Between dinner, baking, working out, and crocheting, I’ve been one busy momma!

And not only am I baking delicious treats, as usual, I’m trying gluten free treats! It just makes me feel so good to make something that EVERYONE can eat. Even those with celiacs. And since this gluten intolerance has been becoming more of an issue lately, I want to contribute to that side of the eating spectrum as well.

I’ve had the muffins ‘pinned’ for a while and decided to make them for a playgroup that I attended this week. Since we do have some allergies in the group, I try to make things that everyone can enjoy. Kid friendly and mommy friendly 🙂

I do have to say, I was probably just as excited to use my muffin cups that I bought from the Wilton Tent Sale with Beth.
I’ve been waiting for the perfect time to use these. And this morning it just felt right. I still have a bunch left, so you may see them in future posts as well 🙂

Gluten Free Banana Chocolate Chip Muffins (adapted from Dessert Stalker as found on Multiply Delicious)
Yield: 12-18 muffins or 30-35 mini muffins (this is a total guess!)

6 eggs
1/3 cup coconut milk
1 Tbsp honey
1/2 tsp salt
1 tsp vanilla extract
1/4 cup coconut oil, melted
3/4 cup coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup ripe mashed bananas (about 3 small bananas)
1/2 cup chocolate chips and a few extra for sprinkling on top

Preheat oven to 400 degrees F. Line muffin pan with paper liners. (I made 24 mini muffins before using my cool baking cups, but I didn’t have enough liners, so I sprayed the pan, but they did NOT come out well, so I really suggest you use liners)

In a large bowl, whisk together eggs, coconut milk, honey, salt, and vanilla.
Combine coconut flour, baking powder, baking soda and cinnamon in a sifter and sift into egg mixture. Whisk together until there are no more lumps. Stir in melted coconut oil. Fold in bananas and chocolate chips. Batter will be thick.

Spoon batter into prepare muffin pans.

Bake for 15-18 minutes or until muffins are golden.
Cook for about 10 minutes and Enjoy!

Aren’t these cups beautiful?

Try, Try Again

Well, I’ve done it again. I made a clean (which also happen to be gluten free) treat for myself last night, and it did NOT turn out.

I’ve done this countless times. I really want something yummy AND healthy. Is that too much to ask for?

I don’t think so.

Most recipes I try aren’t sweet enough or are too sweet, but in a weird way. Not a sugary sweet, since I don’t use granulated sugar. It’s hard to explain, but it’s weird. And I don’t like it.

So I’m trying it again. Vanilla Coconut Flour Cookies. Found here.

Not only are these clean, but they are also gluten free 🙂

I whipped them up quickly after dinner and was so excited to have a yummy healthy treat!!! And right before Halloween. Maybe I won’t splurge on candy this year…well, let be real.

They were…okay. Don’t get me wrong, they tasted good. The texture is something to get used to, especially for someone that’s never baked with coconut flour. But if you are someone like me that is used to sugar filled goodness, these will wake up your taste buds!

The texture is definitely different  from any baked thing I’ve ever made, but don’t let this discourage you, try, try again.

Vanilla Coconut Flour Cookies (adapted from The Prudent Wife)

3/4 cup coconut flour, sifted
1/4 tsp salt
1/2 cup melted coconut oil (you can also use butter)
1 cup coconut milk
6 eggs
1 Tbsp vanilla extract
1-2 Tbsp honey (more if you want the cookies sweeter)

Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
In a food processor, beat the eggs thoroughly. Add coconut milk and honey. Pulse a few times until combined.
Add coconut oil and pulse until combined.
Add dry ingredients and pulse gently until combined.

Taste your ‘dough’ to see if you like it. If it’s not sweet enough, add some more honey.

Bake for 20 minutes

All ingredients mixed together!

The finished product!

Add-ins:

When adding the dry ingredient, mix in:
1/2 cup canned pumpkin (not pumpkin pie filling)
Dashes of ginger, nutmeg, allspice, cinnamon, and cloves, to taste.
Top with a few chocolate chips before baking.

Enjoy!