This recipe is super easy to prepare and makes a dozen healthy and exquisite snacks!
About coconut flour: Coconut flour is a great healthy alternative to wheat and grain flours. It is basically dried, ground coconut meat, therefore, it is high in fiber, low in carbohydrates and it is also gluten free and paleo-friendly. The absorbency of coconut flour varies from regular flours and might also vary from brand to brand. Coconut flour tends to absorb more liquid than regular flour, so if you are following a recipe that calls for regular flour and you want to replace it with coconut flour, you might need to add more liquid or use less flour.
Bake time: 25′
- 2 ripe bananas
- 1/4 cup of coconut oil
- 1 cup of almond milk
- 1/3 cup of organic agave nectar (if you prefer to use 1/3 cup of brown sugar instead, you might need to add a little bit more milk)
- 1 teaspoon of vanilla extract
- 1 tablespoon of baking powder
- 1 cup of coconut flour
- 1/2 cup of wheat flour
- A pinch of salt
- 1/4 cup of hemp and chia seed mix
- 1/4 cup of chopped walnuts
- 1/4 cup of vegan dark chocolate chips
- Optional: 1/4 cup of shredded coconut
- Preheat oven to 375 degrees Fahrenheit.
- In a medium bowl, mix all the wet ingredients: bananas, agave, coconut oil, milk and vanilla extract.
- With a blender or food processor, blend all of the wet ingredients until you obtain a creamy purée.
- Start adding the dry ingredients one by one and mix until you get a moist dough with no lumps.
- With a spoon, fill all the baking pan cups with dough (if your pan is not a non-stick, use paper or silicone cups or spray the pan with oil before filling the holes).
- Top your cups with some chocolate chips and walnuts and bake for 25 minutes or until the muffins are fully cooked (stick a toothpick in the center of a muffin, if it comes out dry, it’s ready!). Store in a sealed container in a cool place or refrigerate.