Toasted Coconut Paleo Banana Bread Muffins

I’m slowly but surely easing my way into the fall season with these tasty Toasted Coconut Paleo Banana Bread Muffins. I find that September and October are always when I’m missing home the most. There’s just something about a true Vermont Fall- leaves changing, a crisp cool air (except currently it’s warmer there than here in Florida!!), pumpkin candles going, football sundays, and always something tasty baking!! Ahhhhh I’m killing myself over here just listing all my favorite things!

I decided to attempt baking from scratch again with these muffins. And once again I’ve proven to myself, baking is HARD! AGH! Why is this something that I just can’t get down? Someday Mattea, Someday!

Regardless, though my baking skills may not be perfected yet, these muffins were still great! And the best part is that you can freeze them for the future and have breakfast ready in just a few minutes with the microwave in the morning!

What I learned with this recipe, is you can NOT substitute almond flour for coconut flour. My superstar friend who’s a dietitian and amazing cook/baker informed me that by using coconut flour I was causing these muffins to be too dry and lacking in moisture. Which held true… Yet they were still delicious if you ask me!

Next time I’ll try to not be so skimpy and I’ll buy the $15 bag of almond flour…..

TOASTED COCONUT PALEO BANANA BREAD MUFFINS

INGREDIENTS:

1/2 cup shredded, unsweetened coconut flakes
2 1/4 cup blanched almond flour
3 Tbs chia seed
1/2 tsp cinnammon
1/2 tsp ground ginger
1/2 tsp baking soda
1 tsp baking powder
3 large ripe bananas
3 eggs
4 Tbs melted coconut oil
4 Tbs maple syrup
1 tsp vanilla extract
1 tsp apple cider vinegar

PREPARATION:

Preheat oven to 350 degrees
Spread your coconut flakes on a baking sheet and bake for about 5 minutes, checking them half way through. Remove from oven and let cool
Mix your almond flour, baking powder, spices, and chia seeds in a large mixing bowl
In a separate bowl, whisk together your eggs, vanilla, maple syrup, and your melted coconut oil.
Place your bananas in a mixer, or mash until soft. Add your egg batter and mix until a smooth batter is formed. I used our KitchenAid Stand Mixer, but a hand mixer works just as well!
In a small bowl, combine your baking soda and apple cider vinegar. Wait until it finishes bubbling and then add this to your banana egg mix. Gently stir until combined.
Add your dry mix to your wet mix (banana batter) and gently mix all together
Fold in 1/2 of the toasted coconut.
Spoon into muffin cups. Top with the remaining 1/2 of the toasted coconut. And bake for about 20-25 minutes.
Optional-drizzle with melted butter or maple syrup on top afterwards!