Along with a rich nuttiness, coconut flour has a naturally sweet flavor. It contains more fiber than most flours do, too, which means it makes more satisfying, stick-to-your-ribs baked goods. Plus, it’s gluten-free, diabetic-friendly, and Paleo. What’s not to love?
These muffins specifically highlight coconut in many aspects, which also makes them dairy-free. We use whole coconut milk rather than dairy milk and coconut oil rather than butter. You can’t go wrong with coconut! You could even dry-toast some unsweetened coconut flakes in a skillet over medium-low heat until they’re turning golden-brown — watch out, it doesn’t take long to toast coconut — and sprinkle the toasted flakes on your muffins when serving them.
Banana Muffins with Coconut Flour
Makes 12 muffins.
½ cup coconut flour
1 cup buckwheat
2 teaspoons baking powder
Dash sea salt
2 large ripe bananas, well-spotted but not blackened
¼ cup melted coconut oil
2 teaspoons vanilla
1 ¼ cups whole coconut milk
2 tablespoons raw honey, optional (use if you want sweeter muffins)
Preheat oven to 350F. Line a muffin tin with 12 parchment-paper muffin cups. In a medium bowl, whisk together the flours, baking powder, and salt. In a large bowl, mash the bananas with a potato masher until smooth. Whisk in the eggs, oil, vanilla, coconut milk, and honey (if using).
Stir the dry ingredients into the wet ingredients, stirring until well-blended. Scoop into waiting muffin cups and bake 25 minutes or until a toothpick inserted into the center cupcake comes out clean and warm. Cool cupcakes on a wire rack. Leftover cupcakes can be refrigerated for 4 days.
Note: Despite the name, buckwheat flour is actually a gluten-free flour!