I have been in a baking mood lately. I just can’t help it…I am quite certain Pinterest is to blame. Instead of double chocolate chip cookies, that yes, I made twice this week, it was something a bit healthier this time.
Sometimes I just see a recipe and know that I need to try it….the power of Pinterest right?! Banana coconut muffins – that I modified to be a bit healthier. Instead of all purpose flour I substituted oat flour and coconut flour – coconut flour is extremely absorbent so it doesn’t take much. I also swapped out sweetened coconut for unsweetened coconut and cut back on sugar. I probably could have substituted raw honey here…next time 🙂
If you are new to clean eating or have never worked with these flours or unsweetened coconut, I would recommend the line Bob’s Red Mill.
These muffins were a hit with the entire family and will definitely be made again soon!
- 1 cup oat flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 very ripe bananas, mashed (3/4 cup)
- 1 stick (1/2 cup) unsalted butter, melted
- ½ cup sugar or raw sugar
- 1 large egg
- ½ teaspoon vanilla
- ¾ cup unsweetened flaked coconut
- Preheat oven to 375°F. Line 12 muffin cups of a standard muffin tin with liners.
- Whisk together flours, baking powder, and salt in a bowl. Mash bananas and whisk together with butter, sugar, egg, vanilla, and ½ cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened
- Divide batter among lined muffin cups and sprinkle with remaining ¼ cup coconut. Bake until muffins are puffed and golden, about 20-22 minutes.
**Recipe modified from http://amandeleine.com/