Coconut Flour Cocoa Banana Muffins (Gluten Free)
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| Gluten Free Coconut Flour Cocoa Banana Muffins |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Coconut flour muffins don't always have to be dense and heavy. These chocolaty muffins are light, fluffy and moist. They're something of a cross between a muffin and cupcake, and are sure to become a favorite! The muffins are best served warm and to reheat them simply place back into a preheated oven for a few minutes until they're warmed through.
Servings: 16 muffins
Preparation time: 13 minutes
- 1 cup coconut flour
- 2/3 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt, omit if using salted butter
- 12 tablespoons butter (1 1/2 sticks), softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 6 large eggs
- 3 very ripe bananas, mashed
- 1/2 cup + 2 tablespoons sour cream
Preheat oven to 350 degrees F. Line muffin pans with paper liners or grease with coconut oil.
Sift coconut flour, cocoa, baking soda and salt (if using) into a bowl. Set aside.
Combine butter and sugars in an electric mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Beat eggs in one at a time, mixing well after each addition. Mixture will look somewhat "watery". Scrape bowl down with a large rubber spatula if/as needed.
On low speed, beat about half of the cocoa mixture into the butter mixture. Stop mixer and scrape bowl and paddle down with rubber spatula. Add mashed bananas and sour cream and mix well. Beat in remaining cocoa mixture and scrape bowl and beater down again.
Remove bowl from mixer and give the batter once last stir with the spatula. Batter will be thick.
Fill muffin tins full (or almost full) with batter and bake until risen and firm to the touch, 24-30 minutes. If a toothpick is inserted into the center it should come out almost clean but with a few tiny crumbs attached.
Let muffins cool in pans for 2-3 minutes before moving to a wire rack. Enjoy!
Recipe courtesy Sarah Shilhavy
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| The average is oldaverage based on oldtotal votes. |
I made them recently, and they are great, but I think you mean to say BAKING POWDER, not BAKING SODA, yes?
I used BAKING POWDER, in case you are wondering.
Maybe it's the altitude here (about 1,000 feet above sea level), but I had to bake mine for about an hour.
The toothpick was clean after 30 minutes, but the center was still on the raw side.
Also, I would suggest making them using equal parts of coconut oil (melted), instead of the butter.
Thanks for sharing this recipe. It's one I'll try again, and keep in my recipe file.
Glad you enjoyed it!
Here's what I changed -
1 stick of salted butter and 4oz (1/2 cup) unsweetened applesauce (omitted salt as you suggested with salted butter)
omitted sugars, replaced with 1/4 tsp liquid sugar substitute (I use Sweetzfree, 25 drops which is 1 cup sugar sweetness equivalent for this product)
I used a donut pan and baked for 15 minutes. The liquid to dry ratio seemed to work out just fine, I did not adjust any other measurements to compensate for the missing sugar, and technically added some extra wet as the 4oz of applesauce replaced 4 tbs of butter which is only 2oz.
The results? I've never felt so good about serving my son chocolate donuts for breakfast! They are fabulous!
This was my first attempt at one of your coconut flour recipes, I can't wait to try more! Hopefully turning it into grain free AND sugar free will work as well with subsequent recipes as it did with this one.
- reduced sugar to 1/2 cup total, and used low glycemic coconut palm sugar
- in place of butter, i used 1/4 cup melted coconut oil and one apple, finely shredded (works out to be about 1/4 cup of apple)
- in place of sour cream, i used 2% Greek yogurt
they turned out beautifully and were gobbled up quickly!