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Once again I found myself with overripe bananas just begging to be used. No matter how long I tried to hide them in the refrigerator they just wouldn't go away or stop yelling at me every time I opened the door.

Today however, I was finally able to silence them. I dug up an older coconut flour recipe that I had been meaning to improve for a while now. The results from the recipe were satisfactory and tasty, but it definitely could be made even better. For me, it has to be perfect. Well, pretty near that anyway. As I wrote earlier in my post about the Coconut Flour Cocoa Banana Muffins, coconut flour baked goods don't have to be dense and heavy. With just a little of your time, the know-how, and a good recipe, you can make an excellent coconut flour pastry.

But what if you don't have a good recipe? How do you improve it? Well first off, know what you don't like about it, then break the recipe down. Take a good look at it. Here I'll show you by letting you take a look at the original recipe ingredient list and then showing you my improvised version. Why only the ingredients? Because that's where the problem is. Also, I only use Tropical Traditions' coconut flour, and can't guarantee that the recipes developed using our coconut flour would work with a different coconut flour, because they can vary in protein and fiber content. If the problem was in how the recipe was put together it'd be a different thing. So here it is:

So, we're looking at a whole cup of coconut flour (which is a very thirsty flour by the way) and only 2 tablespoons of milk as the "thinning" liquid. The fat (butter and coconut oil in this case) are liquids here, but they act differently then water based liquids and don't help out too much in saturating the flour. The first conclusion is that there isn't enough liquid. That means the batter is too heavy to rise and "mushroom" over properly, and will therefore be very dense and heavy. It will be moist and pretty tasty though, since the fat amount is perfect.

Another red flag is the sweetener amount. Only 3 tablespoons for 12 muffins isn't very much. While you don't want a sickeningly sweet muffin you do want just enough sweetness to bring all the flavors together, instead of leaving it bland. Since we will be increasing the thinning liquid amount, the sweetener will grow blander and will therefore need to be increased as well.

I like my muffins to rise really well (since that is the main downfall of most coconut flour recipes), so I'll add a bit of baking soda. The coconut flour is a heavy flour, so it usually needs more baking soda/powder to get it to rise. Baking powder has a more neutral taste then baking soda, which needs to be countered by the acidity of another ingredient (here it will be the honey). However, I've found that baking powder isn't as potent as baking soda, so you usually have to use more of it, or add a bit of baking soda to help it out.

So that's that. The eggs are fine. Leave them be please; every single one of them is needed to make up for the gluten - don't find out the hard way! Everything else is fine also.

In the end, we get this:

Gluten Free Coconut Flour Banana Muffins recipe photo
Gluten Free Coconut Flour Banana Muffins
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

True, they aren't the prettiest muffins you've ever seen, but looks aren't as important as taste and texture. The tops are a bit irregular, but the muffins rose well and are light and fluffy on the inside, not to mention delicious!

Now take a minute to compare the before and after recipes, and then head off to the kitchen to whip up a batch for yourself. Talk about yum...

Banana Coconut Flour Muffins

Serves: 12 muffins
Preparation Time: 10 minutes

Preheat oven at 350 F degrees.

Sift the coconut flour, baking soda, baking powder and salt together into a small bowl. Set aside.

In a medium sized bowl beat eggs together. And add butter, coconut oil, milk, honey, sugar and vanilla. Whisk together to blend.

Whisk in coconut flour mixture and bananas until well blended. Batter will be thick. Divide batter among the muffin tins lined with paper liners.

Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean.

That's all for now...

Sarah

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I'm supposed to be making a similar recipe to this one. :)
# Posted By Divina | 11/4/09 9:07 AM
is this the same recipe as here - http://www.freecoconutrecipes.com/recipe_BananaCoconutFlourMuffins.htm ? I was trying to figure out if it was submitted or if it was one of Sarah's. :)
# Posted By Miss Rachel | 11/16/09 9:24 PM
Hi, This recipe sounds great, however, I'm vegan and don't eat eggs. Have you tried it with egg replacer? The muffin recipes I've tried so far with egg replacer did not work. Thanks for sharing your recipe.
# Posted By Chava | 11/17/09 10:05 AM
Hi Rachel,

That recipe is the one I improved (it my mom's recipe). It still needs to be updated. :)
# Posted By Sarah | 11/17/09 7:56 PM
Ok I get it! :) Thanks for telling me, Sarah.
# Posted By Miss Rachel | 11/18/09 10:16 PM
I made this and it was wonderful. It was definitely light & fluffy - puffing up nicely, too. I added some chopped walnuts on the top before placing them in the oven to cook. My picky adult son really liked them. I'll be making more for sure.
# Posted By Melinda | 2/8/10 9:40 AM
In our experiments w/ coconut flour recipes, we've been missing the rise, too! However, rather than regular cow's milk, can coconut milk be substituted? Also, is there an alternative sub for brown sugar or can it be omitted? We're in stage 2 & those aren't on the list yet. Of course, neither are bananas, but presumably other berries/fruits can be used or omitted. Thanks!
# Posted By Liesl | 4/12/10 8:12 PM
Hi Liesl,

Yes, you can use coconut milk instead. For the brown sugar, normally I'd say no but since it's just 1 tablespoon you can get away with using another tablespoon of honey in replacement. I'm not sure how this will turn out without the bananas though. The texture provides more moisture and helps with the binding and such. It's basically part of the "guts" of this recipe. If something like shredded apples were used instead I'm sure it'd be okay but modify at your own risk. :)
# Posted By Sarah | 4/12/10 11:57 PM
One question with your gluten free baking...I am also seriously allergic to eggs. Do you have any recommendation for substitutes? Your recipes specify to keep the eggs as they are the key to the recipe.
# Posted By Val | 9/10/10 12:35 PM
There is no good substitute for eggs in this recipe since there are so many. If it was only 1-2 eggs then good subs would be 1 tablespoon ground flax seeds steeped in 3 tablespoons water for 2 minutes (1 egg) or 1 tablespoon cornstarch to 1 tablespoon water or milk (also 1 egg).

Have you ever tried our soy free eggs? Many people have avoided eggs thinking they are allergic to them when they are actually allergic to the soy in the eggs and therefore are able to eat soy free eggs.
# Posted By Sarah | 9/10/10 11:26 PM
For those of you who are vegan and want another egg replacement that's probably better than flax would be chia! Make chia into a gel and add it into the recipe that way. It makes things more moist and you get all the amazing health benefits of chia. (I haven't tried it yet, but have seen the results when using it in chocolate cupcakes and they are delicious). Definately give it a try.
# Posted By Miriam | 11/1/10 11:54 PM
Hi,

This is a comment on the chia replacement instead of egg. I used 2 eggs and about 4 tablespoons of chia mixed with water to make it gelatinous. I found that while the taste was just great, I did have to cook the muffins quite a bit longer because they were really too moist in the middle. Instead of the 20 minutes, I had to cook them closer to 30 minutes. Oh yes, I also added about 1/4 cup of mini dark chocolate chips (by Enjoy Life - allergy free). The chia sure kicks up the nutritional value of the muffins.

Good luck.
# Posted By Tania | 3/3/12 2:22 PM
The texture of these muffins is quite nice. The flavor however, is a little bland. I did sprinkle cinnamon on top but it didn't do the trick. Good start, just bland. Next time I will play around with mixing in spices and nuts and perhaps use date puree or an extra banana for more flavor (and risk the heaviness it will add).
# Posted By Erin | 3/8/12 11:19 AM
Love this recipe, came out nice and fluffy, not like most coconut flour based cakes which are very dense. I added pecans and chocolate chips and made in into a loaf. Very good, thank you!
# Posted By ClarA | 5/31/12 4:11 PM
Hi Sarah -- can you tell me how you measure your coconut flour? Sifted, then measured? It would be helpful if you could provide the number of grams of coconut flour used. Thank you!
# Posted By Annie | 6/2/12 9:40 PM
Hi Annie,

I break up any large clumps in the flour, then "fluff" it lightly with the measuring cup before scooping it. That way it isn't so compact. A cup measurement converted to weight will always vary, but if I get around to taking notes on that I will let you know.
# Posted By Sarah:) | 6/5/12 11:09 AM
Do you know if they freeze/store well? I want to make them for someone that would only be eating one a day or so.
# Posted By Mary-Anne | 7/15/12 10:07 AM
I've been making this over & over again, filled with different fillings, blueberries, blackberries, Choc Chips, fresh bananas. Going for strawberry filling next or maybe cinnamon apples. I've tweaked this basic recipe to make them power muffins by adding 4 tbsp of ground Flax & 2 tbsp Chia seeds & 2 heaping Scoops of vanilla Whey protein. Spread with Ghee butter or almond butter, tastes like heaven, can you say "YUM"!!! Thank you so much for this great versatile & simple recipe. I've read other ones that need so much more ingredients, especially different flours. I'm having so much fun eating & making these cupcake/muffins I've even bought a cupcake machine.
# Posted By JADE13 | 1/6/13 12:32 AM
Can't wait to make this recipe! It's what I've been looking for in my GF-recipe searches.
Two questions: Can coconut sugar or stevia (pure stevia, not a blend with fillers) be substituted for the brown sugar? Can almond milk be substituted for the "regular" milk?

THANKS!
# Posted By Connie | 1/10/13 2:31 PM
I beg to differ. I have used flax meal to replace the eggs in this recipe very successfully. Yes almond milk willl work. Not sure on the stevia stuff. When using flax meal for eggs mix with carbonated water like klarbrunn and set aside for five mins or so. Add to recipe towards the end. It works well.
# Posted By Naomi | 1/12/13 10:08 PM
If using chia and flax seeds to replace the eggs in this recipe... Please tell me how exactly... How much chia & flax, the preparation of & when is it added...My grand child can't have eggs... I'm not familiar with these products and have no idea how to incorporate them into recipes... Thanks ...
# Posted By Cherie | 1/28/13 10:02 AM
To me they're beautiful - low carb, no grain, and even low oxalate.
# Posted By Sonia | 1/28/13 11:48 PM
For using flax meal just use one Tbs flax meal and 3Tbs warm water per egg. Mix it ahead of time in a separate bowl and set aside till the end so it becomes "egglike". My son is allergic to eggs as.well. most recipes work well like this. You can also use a half cup applesauce per egg in the recipe.
# Posted By Naomi | 1/29/13 9:06 PM
Can you substitute liquids and sugar with sweetened. Condensed milk?
# Posted By naomi | 4/19/13 8:08 PM
Made it w modifications. 3 med bananas, no brown sugar. Tokk 15 mins longer than 20 mins in a glass dish. Unbelievably light!
# Posted By Melissa | 6/3/13 1:22 AM
I made my first time ever muffins with your recipe and they were so fluffy and tasty better than any homemade muffins I've tasted before!
Thank you so much!
# Posted By yuriko n | 8/18/13 8:21 PM
I see that other 'milks' can be substituted for the milk (almond, coconut). Good...what about the butter? Would using all coconut oil work? Need these to be dairy free. Thanks.
# Posted By Marcey S | 9/16/13 10:37 PM
I finally made these and they were GREAT! They freeze well too. My baking time was longer (I use a toaster oven) but I'm wondering if they might have been OK sooner but just seemed too gooey. The toothpick came our clean looking but the bottoms seemed mushy so I put them back in for another 10-12 minutes.
Do baked good made w/coconut flour need to set for a while to eliminate the mushyness?

Even if I over cooked them they tasted great. I thaw them overnight then split and toast the tops then slathered them w/butter. Thanks Sarah!
# Posted By sonia | 9/22/13 9:36 AM
A gram conversion for the amount of coconut flour would be great!! Measuring flour is so subjective - I was always taught to measure by weight, especially in GF baking, so you know you're accurate. Can't wait to make these!
# Posted By Elysia | 10/12/13 12:30 AM
Hi!
I finally got around to baking these for my toddler and myself. Here are the changes that I made...
Instead of 6 eggs I used 2 flax eggs, 2 chia eggs and 1 cup of unsweetened apple sauce.
Instead of 2T of butter, I used 2T of virgin coconut oil (in addition to the original 2T)
The milk I used was coconut milk
I increased vanilla to 1t
Also, I did not use any honey nor brown sugar because of the natural sweetness that the applesauce will give.
I followed the same instructions for preperation as original recipe.
I got enough batter for 24 mini-muffins
Baked 350 for 30 minutes
# Posted By Joanne | 3/8/14 10:12 AM
Hi again!
A quick note to add to my previous comment about the changes...
I took them out of oven after 30 minutes and ate one while still warm (couldn't resist) and I just had another cooled one ...absolutely delicious!!!! The center is extremely moist so some folks might prefer to bake for another 5-10 minutes.
Imo, this did not need any added sweetness from the honey or sugar but to each their own.
Btw, I believe that it is the chia eggs that are the reason for the extra baking time so adjust accordingly.
Thank you very much Sarah for sharing your recipe, a definite keeper in our home :)
# Posted By Joanne | 3/8/14 12:44 PM

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