I have a love of using the banana in all things baked and yummy. It adds a wonderful flavour, imparts some great nutrition, and makes chocolate chip muffins feel healthy! In addition to the wonder of the banana... this recipe relies on coconut flour for fiber and loft. Coconut flour is a wonder. It adds delicate flavour, a tasty crumb, and Big Fiber! (more than wheat!)
Coconut flour consistency: 14% coconut oil, 58% dietary fiber and the remainder 28% is made of protein, carbohydrates and water.
According to the U.S Department of Agriculture... only 24% of the carbohydrate in oat bran is composed of fiber. Soybeans contain 29% fiber, and wheat bran is 42% fiber Coconut is a whopping 58% fiber!
This is a recipe that I have used several times now... It works and it is super tasty. My kids cheer when they know they are being baked! So, here's the recipe... enjoy!
Makes: 24 muffins
Grease muffin tins, and turn oven on to 375F
In your mixers bowl measure in: 4 whole eggs Using your k paddle- mix these until yellow and frothy then add:
2 large bananas - ripe 2 cups milk 1/2 cup oil 2 1/2 tsp vanilla
Mix well then add:
1 1/3 cup coconut flour 2/3 cup potato starch 2/3 cup corn starch 2/3 cup tapioca starch 1/2 cup gf flour blend 1/2 c agave nectar 1/2 c whey protein isolate 2Tbsp baking powder 2 tsp xantham gum 2 tsp salt 2 tsp cinnamon
Mix on low until well blended remembering to scrape the bowl!
Then add: 1 cup (more if you like) shredded unsweetened coconut 1/2 package chocolate chips Mix gently.
Use an ice cream scooper with a release trigger!
Bake for about 20 min... then check them...
Leave them to cool in the pan until they are just warm to the touch... They will remove easily if you wait until they are cool... Enjoy!