This coconut flour banana muffins recipe is super easy to make. Every bite has just the right amount of banana and coconut flavor. Made without refined sugar, this recipe is healthy, gluten-free and Paleo.
Preheat the oven to 350°F and grease a standard size muffin tin with coconut oil.
In a large bowl, mash the banana with a fork or potato masher, then add the coconut oil, eggs, honey and vanilla. Using a whisk, mix the ingredients well.
In a separate bowl, mix together the coconut flour, baking soda, salt, shredded coconut, macadamia nuts, chocolate chips and cinnamon.
Using a spatula, mix the dry ingredients with the wet just until combined.
Fill each muffin cup to the top and decorate the tops with chocolate chips.
Bake in the preheated oven for about 20 minutes or until a skewer inserted into the center comes out clean.
Allow muffins to cool on a cooling rack for about 5 minutes before removing them from the pan. Store in an airtight container in the fridge.
Notes
Bananas: this recipe calls for 4 apple bananas which are smaller than the most common variety found at supermarkets. If you're not using apple bananas, measure your bananas by weight or you should need about two of the regular sized bananas.Cinnamon: Add cinnamon or another spice to taste. 1 to 3 teaspoons should be a good amount to add depending on how spicy you want your muffins.Muffin pan: Any muffin pan like porcelain, silicone or non stick can be used. You can also line your pan with paper liners. This brand is really good and nothing sticks to them.*Nutrition facts were calculated without the chocolate chips.