RECIPE CARD: Gluten-Free Chunky Monkey Muffins With Coconut Flour (PRINTABLE)
Moist, naturally gluten-free muffins made with coconut flour, ripe banana, honey, pecans, coconut flakes, and optional dark chocolate.
Servings: 12 muffins
Calories: 212kcal
Ingredients
- ½ cup coconut flour
- ½ Tablespoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 6 eggs
- ½ cup honey
- ⅓ cup coconut oil, melted
- 1 Tablespoon vanilla
- ¾ cup mashed ripe bananas
- ½ cup chopped crispy pecans, plus extra for topping if desired
- ⅓ cup coconut flakes
- ⅓ cup chopped high-quality dark chocolate, optional
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F. Grease a medium 12-hole muffin pan and set aside.
- Mix the Dry Ingredients: In a small bowl, combine the coconut flour, sea salt, baking soda, and cinnamon.
- Mix the Wet Ingredients: In a large bowl, mix the eggs, honey, melted coconut oil, and vanilla.
- Combine the Batter: Add the dry ingredients to the wet ingredients and mix until combined. Gently fold in the mashed bananas, pecans, coconut flakes, and dark chocolate, if using.
- Fill the Muffin Pan: Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle additional pecans over the tops if desired.
- Bake: Place the muffin pan on the middle rack of the preheated oven. Bake for 20–30 minutes, or until the muffins are baked through.
- Cool: Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.
Notes
- Use ripe bananas for better sweetness and moisture.
- Start with ⅓ cup honey and increase to ½ cup if you prefer sweeter muffins.
- Melt the coconut oil before mixing it with the wet ingredients.
- Use melted shortening instead of coconut oil if desired.
- The dark chocolate is optional.
- Fill the muffin cups about three-quarters full.
- Start checking the muffins toward the lower end of the 20–30 minute baking range.
- The centers are set rather than visibly wet.
- The tops are baked through and lightly browned.
- A toothpick inserted into the center comes out without wet batter.
- The muffins have enough structure to be removed from the pan without falling apart.
- Room temperature: Store cooled muffins in an airtight container according to your tested storage guidance.
- Refrigerator: Refrigerate if you prefer longer storage, keeping them well covered to prevent them from drying out.
- Freezer: Freeze completely cooled muffins in airtight freezer-safe packaging.
- Make-Ahead: These muffins can be prepared ahead and stored until you're ready to serve them.
Nutrition
Serving: 12muffins | Calories: 212kcal | Carbohydrates: 19.4g | Protein: 4.8g | Fat: 13.6g | Fiber: 1.2g
