Tropical Traditions - Recipe - Coconut Flour Cocoa Banana Muffins (Gluten Free)

Coconut Flour Cocoa Banana Muffins (Gluten Free)

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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These look so good. I will have to try them. I don't know if we have the bananas though... maybe I'll have to wait! :) Looks delicious though!

# Posted By Miss Rachel | 10/21/09 3:37 PM

Can I get good results if I do this with a hand mixer? Most of what I cook has to be with that or by hand- the old fashioned way.

# Posted By Nancy Hart | 11/2/09 12:31 PM

Yes! You can definitely use a hand mixer. The process will just probably go quicker since whisks beat air into the batter faster.

# Posted By Sarah | 11/2/09 12:37 PM

Would the recipe be successful if coconut oil was substituted for the butter and if so, would the same amount be used ??

# Posted By Donna | 11/12/09 2:50 AM

Well, I'm not sure. Coconut oil substituted for butter would for sure always work in recipes that can take either a liquid fat (like olive oil) or a solid fat (like butter or shortening). I'd give it a go with half butter and half coconut oil, or half palm shortening and half coconut oil. If that is successful, then move it up to 100% coconut oil. I'm think it would work, but I can say for sure since I haven't tried it myself. And yes, the same butter to coconut oil amount would be used. :)

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