Grain Free Banana Coconut and Chocolate Chip Muffins


Today is my birthday and I wanted to share a special story and recipe with you! My birthday gift to you!!

Growing up I loved banana bread and my mom made the best. She never put nuts in it because I didn't like them. And she made it just sweet enough to be tasty. My kids love banana bread too and as a gluten free family, I wanted to make something we could all enjoy. I made some gluten free a few nights ago and wasn't happy with the texture. Since I was making them for a nationally recognized bake sale, I wanted something I would buy and eat, so came this recipe.

I adapted a base recipe I make for my RESTART® participants. Since the RESTART® Program is a 5-week program designed to eliminate sugar for 3 weeks, for these I had to add a little sweetness and also some chocolate chip cookies, because you know, bake sale! These are in no way overly sweet. They are light and made with unrefined sweeteners. I think if you wanted to avoid the chocolate chips, you could use just a few cacao nibs for an interesting flavor.

I used slightly ripe bananas in mine, so if you use really ripe bananas, you may need less sweetener. Or maybe not. My palate is pretty sensitive to sweeteners, so for me, the less sweetener the better! I'm a huge 85% dark and above fan!

Try and let me know what you think! I think they are a fab texture and flavor, especially if you are a banana and coconut fan. Oh, and chocolate. ;)

Grain Free Banana Coconut and Chocolate Chip Muffins

from the kitchen of Heather Page, Healthy Decadence

Makes 16 muffins

6 pastured eggs

3 semi ripe to ripe bananas, mashed

1/2 cup unsweetened shredded coconut

1/3 cup coconut oil

1/2 cup coconut flour

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla

1 tsp cinnamon (optional)

1/3 cup enjoy life mini chocolate chips or 72% dark chocolate, chopped

Directions

1. Preheat oven to 400 F.

2. Place all ingredients in a medium sized bowl.

3. Using a hand mixer, blend until smooth and well incorporated.

4. Scoop into parchment lined muffin tins. I use a 1/4 c. ice cream scoop for consistent muffins.

5. Bake for 16-20 minutes until lightly browned and set in the middle.

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