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Gluten-Free Banana Coconut Chocolate Chip Muffins

Treat yourself and your family to a warm homemade muffin. You won't find these allergy free muffins in a bakery.

 

The word "muffin" softly whispers comfort. Muffins are everywhere in bakeries, muffin shops, in mixes on grocery store shelves and donut shops. But nothing can compare to a homemade muffin fresh out of the oven.

They are so easy to make that you can be eating one in less than an hour and the best part is these muffins are "gluten-free". Mixed in your own kitchen, they are full of good ingredients like fruit, coconut, nuts and bits of chocolate.

They are great for breakfast on a weekday or weekend morning. Leftover muffins can be frozen then popped in the microwave to heat whenever you want one. 

Ingredients

6 eggs

1/3 cup canned *coconut milk 

1 teaspoon salt

1 teaspoon vanilla extract

1/4 cup *coconut oil, melted

3/4 cup *coconut flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup mashed ripe bananas (about 3 bananas)

1/2 cup dark chocolate chips, (or dark chocolate bar 72% cocoa chopped)

1/2 cup chopped walnuts or pecans (optional)

Directions

Preheat oven to 375 degrees.  Line a 12-cup muffin pan with paper liners.

In a large bowl, combine eggs, coconut milk, kosher or sea salt, and vanilla extract.  Whisk to combine and set aside.

In a medium bowl mix coconut flour, baking powder, baking soda, and cinnamon then stir into the wet ingredients.  Whisk vigorously until no lumps remain.  Stir in melted coconut oil until well combined.  Fold in mashed banana and chocolate chips. Add nuts if using.

Using a large ice cream scoop, add one level scoop to each muffin cup; filling 2/3 full.  Sprinkle each muffin with additional coconut and a few additional chocolate chips.  Bake muffins for 15 to 18 minutes or until muffins are golden and spring back when pressed gently.  Once baked, cool for 10 minutes. Makes 12 muffins

*available at Whole Foods

Store in an airtight container in the refrigerator up to a week; freeze up to a month.To warm muffins, place in microwave for 5-10 seconds. Serve with your favorite spread and enjoy!

The Greenwich Adult Continuing Ed Spring Catalogue is out and classes will begin Feb. 20, 6:30pm to 8:30pm. See the schedule and register for the new Spring series, "The Secrets of Italian Cooking" classes at www.greenwichace.com/coursecatalog

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

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