For the last few weeks I have been making my own coconut milk. One of the benefits of making coconut milk is having your own coconut flour at the end of the process! This site provides a good how-to for home-made coconut milk/flour. You really can’t go wrong with home-made coconut milk since the flavor tastes much better than canned. I decided to use these ingredients in a filling breakfast recipe and the first thing I thought of was muffins. These muffins are made almost entirely out of coconut, banana and chocolate, no all purpose flour or sugar needed. They make a great breakfast muffin and will allow you to eat chocolate for breakfast guilt free!
Banana Coconut Chocolate Chip Muffins
Adapted from The Vibrant Family
(Makes 12 muffins)
Printable Version
Ingredients:
- 6 eggs
- 1/3 cup coconut milk
- 1 tbsp maple syrup (optional)
- 1 tsp salt
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted
- 3/4 cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 cup mashed ripe bananas (about 3 bananas)
- 1/2 cup dark chocolate chips
Directions:
- In a large bowl, combine eggs, coconut milk, maple syrup, sea salt, and vanilla extract. Whisk to combine and set aside.
- Sift coconut flour, baking powder, baking soda, and cinnamon into the wet ingredients. Whisk vigorously until no lumps remain. Stir in melted coconut oil until well combined.
- Fold in banana and chocolate chips until incorporated.
- Preheat oven to 375. Line a 12-cup muffin pan with paper liners.
- Fill the muffin tins halfway with batter. Sprinkle each muffin with a few additional chocolate chips.
- Bake muffins for 15 to 18 minutes or until muffins spring back when pressed gently. Once baked, cool for 10 minutes.
