monkey muffins

Woo! More muffins! These are mostly banana, coconut flour, and eggs, and they definitely don't taste like "trying desperately to be healthy." I can't even tell that they are made with coconut flour (but then, I like coconut). I added a smidgen of sugar to the original recipe but the fruit provides most of the sweetness. To me, that will always be a point in a muffin's favor.

They're really good. Like this chickpea salad, they taste much better after they sit a spell; I am not sure why, but they seem kind of dry right out of the oven, and that problem vanishes after a stint in the fridge. They also have a lighter texture than most coconut flour muffins, which is nice for a change. :)

A delicious variation is to double the honey and add 6 tablespoons unsweetened cocoa powder. Antioxidants for the win.

Previous banana muffin recipes: whole wheat and chocolate.

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Grain-free Banana Muffins
(original from Wellness Mama) 

5 large eggs
2 large or 3 small ripe bananas*
1/4 cup butter, melted and cooled slightly
1/2 cup coconut flour
2 tablespoons honey
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup whole milk

1) Preheat oven to 400 degrees. Grease muffin pan with nonstick spray or butter.
2) Once oven is preheated, place all ingredients in blender; blend until thoroughly combined, thick and smooth. (You don't want to prepare the batter ahead of time because the coconut flour will suck up a lot of moisture if it sits. Wait until everything else is ready.) You could also use an immersion blender if you prefer.
3) Divide batter between 10-12 muffin cups and bake 15-18 minutes, until golden brown and set in center. Remove to cool on wire rack. Once fully cooled, store in refrigerator.

*"But mine are medium-sized!" you say. Oh fine, be difficult. Truth be told, mine are medium-sized most of the time too, so I put in 2 1/2 and freeze the rest for a smoothie. :) Fair enough? (As you can see, this is not an exact science.)

Shared at Simple Lives Thursday.