Coconut Flour Banana Muffins With Chocolate Chips Recipes

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COCONUT FLOUR BANANA NUT MUFFINS



Coconut Flour Banana Nut Muffins image

These gluten-free, coconut flour muffins are great for a quick and filling meal--very high in protein also. Sure to be a favorite with anyone, carb-sensitive or not!

Provided by JOSELYN12

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Yield 6

Number Of Ingredients 10

3 eggs, room temperature
1 banana, mashed
3 tablespoons honey
2 tablespoons melted butter
½ teaspoon vanilla extract
¼ teaspoon salt
⅔ cup sifted coconut flour
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.
  • Blend together eggs, banana, honey, butter, vanilla extract, and salt in a large bowl with an electric mixer until combined.
  • Combine coconut flour, baking powder, and cinnamon in a separate bowl. Whisk into banana batter until there are no lumps. Fold in walnuts. Pour batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown, about 20 minutes.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 24.4 g, Cholesterol 92 mg, Fat 10.8 g, Fiber 7 g, Protein 5.8 g, SaturatedFat 4.5 g, Sodium 196.3 mg, Sugar 11.4 g

COCONUT FLOUR BANANA MUFFINS WITH CHOCOLATE CHIPS



Coconut Flour Banana Muffins with Chocolate Chips image

One of the best banana-chocolate chip muffins I've ever had, made with coconut flour. No butter or oil needed.

Provided by gracekimgd

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 40m

Yield 10

Number Of Ingredients 8

3 ripe bananas, mashed
3 large eggs
¼ cup coconut flour
2 tablespoons coconut flour
1 tablespoon stevia powder
1 ½ teaspoons baking powder
½ teaspoon salt
⅓ cup miniature semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
  • Blend bananas, eggs, coconut flour, stevia, baking powder, and salt together in a bowl with a whisk or a fork. Stir in chocolate chips.
  • Pour mixture evenly between the prepared muffin cups, filling each about 1/2 inch from the top as these muffins won't rise as much as others.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 5 minutes and transfer to a paper towel-lined plate; the moisture from the bananas will leak through the liners a little and this is normal.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 16.3 g, Cholesterol 55.8 mg, Fat 3.9 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 211.4 mg, Sugar 7.6 g

COCONUT, CHOCOLATE & BANANA MUFFINS



Coconut, Chocolate & Banana Muffins image

Time 35m

Number Of Ingredients 13

1/2 cup vegetable oil
1 cup white granulated sugar
2 eggs (vegan option use 1/2 cup apple sauce)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 extra ripe bananas, mashed.
2 1/2 cups all-purpose flour
1 cup canned unsweetened coconut milk, full fat
1 cup sweetened shredded coconut flakes
2 cups milk chocolate chips

Steps:

  • Preheat oven to 350*F Prepare muffin tin with liners. In a bowl combine oil and sugar. Add eggs (or apple sauce) and mix well. Add vanilla extract and almond extract, mix again. Add baking powder, baking soda and salt. Mix again. Add mashed bananas and mix well, scraping sides of bowl as needed. Alternately add flour & coconut milk, starting and ending with flour, mixing well after each addition until combined. Add coconut and mix again. Add chocolate chips Scoop batter into muffin cups, filling 3/4 full. Bake for 25 minutes or until toothpick inserted into middle of muffin comes out clean.

COCONUT CHOCOLATE MUFFINS



Coconut Chocolate Muffins image

With their rich dark chocolate flavor and luscious cream cheese-coconut topping, these irresistible muffins taste more like a decadent dessert than a morning treat. -Sonia Daily, Rochester, Michigan

Provided by Taste of Home

Time 50m

Yield 20 muffins.

Number Of Ingredients 16

4 ounces cream cheese, softened
3 tablespoons sugar
2 tablespoons all-purpose flour
1 large egg, room temperature
1 cup semisweet chocolate chips, divided
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans, toasted
BATTER:
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup brewed coffee, room temperature
1/3 cup canola oil
2 tablespoons cider vinegar

Steps:

  • Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.

Nutrition Facts : Calories 223 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 98mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

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