Coconut Flour Banana Muffins

These Coconut Flour Banana Muffins are a Paleo-friendly and gluten-free treat. They are moist, naturally sweetened, and packed with coconut flavor. You can customize them with optional walnuts and dark chocolate chips for added texture and indulgence.

Ingredients:

• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped walnuts optional
• 1/4 cup dark chocolate chips optional

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners

Mash the ripe bananas until smooth in a big bowl

To the mashed bananas, add the eggs, melted coconut oil, vanilla extract, and honey or maple syrup

Blend thoroughly

Mix the baking soda, cinnamon, salt, and coconut flour in a different bowl

Stirring constantly, gradually incorporate the dry ingredients into the wet ingredients until a batter forms

Add the chopped walnuts and, if using, the shredded coconut

Pour the batter into the muffin tin that has been preheated, filling each cup about two thirds of the way

You can top each muffin with a few dark chocolate chips, if you'd like

A toothpick inserted into the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven

After letting the muffins cool in the muffin tin for a few minutes, move them to a wire rack to finish cooling

Savor your delectable Banana Muffins with Paleo Coconut Flour!