I needed to share this recipe ASAP—it’s the fluffiest yummiest coconut flour recipe I’ve come up with, and I still can hardly believe it turned out so well! I actually began with this recipe, based on a recommendation from my friend Alison. She posted that she made it and it wasn’t a brick like many coconut flour recipes, so I knew I had to try it with the bananas that were rotting on my counter.
I made muffins—they were yummy. And I still had two rotten bananas left.
So I changed pretty much everything in the recipe except I tried to keep the basic ratio of liquid to flour the same (with the hopes of maintaining the fluffiness!). It worked! In fact, Dave said the muffins were awesome (better than the other ones), and he’s never had zucchini bread before. At first, he looked at them and said, um, what is the green stuff. Ha. You wish you knew buddy—I don’t tell what’s in my recipes until after you taste test!
Grain Free Zucchini Banana Coconut Muffins
2 bananas (very ripe)
1/2 cup coconut flour
1/4 cup maple syrup (I always use grade b)
1 small to medium sized zucchini, shredded
1/2 cup finely shredded coconut (or leave this out and add extra zucchini!!)
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
4 Tbsp softened butter (salted grass fed butter is best–if you have unsalted, just add a pinch of salt to the batter)
Directions: Mix together very well (I used a hand mixer, but that probably wasn’t necessary). Spread evenly into 12 muffin cups. Bake at 400 degrees for 18 minutes (check yours starting at 16 minutes—baking time will probably vary based on your oven). If you over bake them, the edges will get a bit dry and browned, but they still stay fluffy in the middle! My oven heats really unevenly, so the ones near the front were perfect and the ones near the back were a little more brown on the sides—they were great both ways, and equally yummy plain or with butter!
I’m really excited about these—fluffy coconut flour baked goods make me really happy! Also, I ate four of them today. You could decrease the amount of syrup if you want to. I knew Dave would like them better with a little sweetness (since he had commented that the first batch of plain banana muffins I made needed a little sweetener. You can also leave out the coconut if you want to, just sub in extra zucchini (the coconut texture may not be appealing to some people—honestly, next time I’m going to use extra zuke and leave the coconut out, even though Dave likes them as is).
I’m picturing making these for Baby E later on when he actually eats (which is quite a while from now, since he’s not even born yet). I like that they have 1/2 of an egg plus healthy fat and lots of fiber all in one muffin. Each muffin includes 1/6 of a banana, 1/12 of a zucchini, and 1 tsp of maple syrup. Not bad for a muffin! I can see making them as mini muffins too–they’re pretty filling.
I also have an idea of something else I can make with these muffins… I’ll try it tomorrow and share it if it’s not a disaster! Dave always laughs when I’m doing something in the kitchen like this because he gets excited about food (he has food on the brain at all times), and I always say, “I have an idea—it’s either going to be really amazing or really disgusting!”