Fluffy Banana Coconut Muffins

Recipe by Jaclyn Irwin






Serves 09

Fluffy, light banana chocolate chip muffins made with coconut flour and eggs.


  1. 1

    Preheat the oven to 350ºF and grease a muffin tin or line with paper cupcake liners.

  2. 2

    In a large bowl, add the mashed banana, eggs, maple syrup, coconut oil, apple cider vinegar and vanilla extract and mix well.

  3. 3

    Add the coconut flour, tapioca flour, cinnamon, salt, baking powder and baking soda and stir to combine until incorporated. Fold in the chocolate chips.

  4. 4

    Pour the batter into the prepared muffin tin filling ¾ of the way up.

  5. 5

    Bake 23 to 25 minutes or until a toothpick inserted in the center comes out clean.

  6. 6

    Substitutions: No coconut oil: use another type of oil, such as avocado. No chocolate chips: use chopped nuts, or omit.

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