Confession # 143: I have a banana-baking impulse…Healthy Banana Coconut Chocolate Chunk Muffins

Need a gluten free morn meal? Confession # 143: I have a banana-baking impulse…Healthy Banana Coconut Chocolate Chunk Muffins could be an awesome recipe to try. For 79 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 21g of fat, and a total of 341 calories. This recipe serves 12. This recipe is liked by 155 foodies and cooks. From preparation to the plate, this recipe takes about 20 minutes. Head to the store and pick up unsweetened coconut flakes, salt, banana, and a few other things to make it today. It is brought to you by Bright Eyed Baker. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid. Try Colombian Chocolate Chunk and Banana Muffins, Banana + Chocolate Chunk Streusel Mini Muffins, and Crunchy Peanut Butter, Banana, And Chocolate Chunk Muffins for similar recipes.

Servings: 12

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375ºF. Grease a standard 12-cup muffin tin with nonstick spray. In a large bowl, whisk together the oat flour, coconut flakes, baking powder, baking soda, cinnamon, and salt.In a separate bowl beat the eggs until foamy. Slowly stream in melted coconut oil, while whisking, until smoothly combined. Add banana purée, yogurt, and vanilla and mix in until smooth. Add the dry ingredients to the wet and fold together until partially combined. Add the chopped chocolate and continue to fold batter just until everything is evenly incorporated. Scoop batter into prepared muffin cups, dividing evenly between each. Press a few pieces of extra chopped chocolate into the top of each muffin. Bake muffins at 375ºF for 5 minutes, and then reduce heat to 350ºF and bake for an additional 13-18 minutes, until a toothpick inserted into the center of one of the muffins comes out free of batter. Cool for about 10 minutes, and then transfer to a wire rack to cool completely. Muffins should be kept in an airtight container and are best stored at room temperature. For longer shelf life (more than about 4-5 days), they should be refrigerated and brought back to room temperature before eating.

 

Step by step:

1. Preheat oven to 375ºF. Grease a standard 12-cup muffin tin with nonstick spray. In a large bowl, whisk together the oat flour, coconut flakes, baking powder, baking soda, cinnamon, and salt.In a separate bowl beat the eggs until foamy. Slowly stream in melted coconut oil, while whisking, until smoothly combined.

2. Add banana purée, yogurt, and vanilla and mix in until smooth.

3. Add the dry ingredients to the wet and fold together until partially combined.

4. Add the chopped chocolate and continue to fold batter just until everything is evenly incorporated. Scoop batter into prepared muffin cups, dividing evenly between each. Press a few pieces of extra chopped chocolate into the top of each muffin.

5. Bake muffins at 375ºF for 5 minutes, and then reduce heat to 350ºF and bake for an additional 13-18 minutes, until a toothpick inserted into the center of one of the muffins comes out free of batter. Cool for about 10 minutes, and then transfer to a wire rack to cool completely. Muffins should be kept in an airtight container and are best stored at room temperature. For longer shelf life (more than about 4-5 days), they should be refrigerated and brought back to room temperature before eating.

Nutrition Information:

covered percent of daily need