These Banana Coconut Flour Muffins with a Cookie and Chocolate Swirl could almost be called paleo, grain-free, and gluten-free. However, a whim made me add Trader Joe’s Speculoos Cookie and Cocoa Swirl to the batter and, with that flick of my wrist, all claims to caveman-status ended.
So worth it. Heaven knows I’ve never dreamed of a CrossFit life anyway, despite how much I love making up twists on grain-free coconut flour muffins.
These particular coconut flour muffins get their moist, springy texture from both sweet super-ripe bananas and the magical !science! of coconut flour combined with eggs.
The cookie and cocoa swirl (which I have been making myself quite sick on every night via near-endless spoonfuls straight from the jar, such is its wondrous terrible goodness [see again: not a good candidate for CrossFit]) adds a fun flavour to the batter, but could easily be replaced with Biscoff spread, Nutella, Justin’s Maple Almond Butter, plain peanut butter, or any nut or chocolate spread your heart desires.
These muffins are stupidly easy to make (as is almost everything I blog, for as much as I adore homemade goodies, I’d much rather be out living life than in the kitchen these days), freeze well, and are definitely healthy because: bananas.
Do you know what’s even better than these muffins, though? The fact that, last night, I arrived in Southern California for the first half of my two week ESCAPE-FROM-WINTER-ESCAPE-ESCAPE, and I just spent an hour lying on my back in Carolyn’s* backyard utterly incandescent with joy at the sensation of warm, warm, warm sunshine soaking into, melting through, dancing across my bare skin.
Banana Coconut Flour Muffins with a Cookie and Chocolate Swirl
Print recipe
| Serves | 9 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Allergy | Egg |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Breakfast, Dessert, Snack |
| Misc | Child Friendly, Freezable |
Ingredients
- 3 very ripe bananas (300g once peeled)
- 3 Large eggs
- 1 - 2 tablespoons maple syrup or honey
- 2 tablespoons Trader Joe's Speculoos Cookie and Chocolate Swirl Spread (or Biscoff spread, Nutella, or nut butter)
- 2 teaspoons almond extract (or vanilla extract)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (39g) coconut flour
Directions
| 1. | Preheat oven to 180°C (350°F) and grease or line nine holes of a muffin tin. | |
| 2. | Mash bananas until smooth in a large bowl, then stir in the maple syrup, almond extract, and cookie and cocoa swirl spread (see note). Stir in the lightly beaten eggs. | |
| 3. | In a separate bowl, stir together the coconut flour, salt and baking soda. Add this to the banana mixture, and mix well, until smooth. | |
| 4. | Divide batter between prepared holes of muffin tin and bake for about 30 minutes, until toothpick inserted into a muffin comes out clean. | |
| 5. | Allow to cool before serving. Store in fridge for a few days, or freeze. |
Note
I used frozen bananas here and impatiently started mashing before they were fully thawed; as a result, the coldness of the mashed bananas meant the cookie spread seized up in little chunks rather than mixing through cohesively. This was awesome, because it made for pockets of cookie and chocolate gooeyness in the final muffins.
Adapted from Comfy Belly's Banana Bread.
This recipe is only gluten-free if you use a nut butter or gluten-free chocolate spread instead of the Speculoos spread.
* When I arrived at Carolyn’s place, she had waiting for me Trader Joe’s Sausageless Sausage, a bunch of kale, a large bag of mini Reese’s Peanut Butter Cups, and six bags of Trader Joe’s Kettle Corn, because she remembered I loved all of those things last time I visited. Oh, and this was my post-thirteen-hours-of-travel dinner. I love that lady.
