This healthy banana coconut muffin base is so versatile and perfect for breakfast – it’s gluten free, sugar free, and comes with an easy vegan option! Our muffin base ingredients are bananas, coconut flour, coconut oil, eggs (can be replaced for vegan option), milk (nut or seed milks work), and salt.
These muffins can be made super plain without add-ins, and they come out moist with a little bit of sweetness from the bananas but not too much. If you’ve ever made egg muffins before they are just a small step up the ladder towards cake-ness. The idea for this muffin came after trying a combination of eggs, banana and coconut flour to make pancakes, which were great but hard to time the flip in the pan. A muffin is just so simple and easy to cook and I store them in the silicone molds in the fridge and they last up to five days (they’ve never been not-eaten longer than that in my house but it’s possible they could keep longer.) I wouldn’t recommend freezing them, but you could try it and let me know in the comments how it turns out!
Some of my household’s favorite mix ins are oats, chocolate chips, shredded coconut, and lemon zest. We’ve recently gone through a batch of these muffins with a coffee flour twist! Adding oats gives the muffins more fiber and does not make them very dry since they have a lot of moisture from the eggs and the bananas. I’d say adding oats take the muffins another notch towards cake-ness. Adding chocolate chips gives these muffins a sweeter more decadent taste, turning them more towards a healthy dessert option than breakfast. Shredded coconut is delicious, lemon zest brightens the flavor, and definitely check out the health and environmental benefits of coffee flour!
Related: Narangah’s Healthy Cocoa Coffee Flour Breakfast Muffins
Narangah’s Healthy Banana Coconut Breakfast Muffin Base:
3 bananas, the browner the sweeter
3 eggs, add 3 more bananas for vegan option
1/4 cup milk, cow, goat, seed or nut all do well
1/3 cup coconut oil
1/2 cup coconut flour
pinch of salt
Add in measurements:
1/4 cup coffee flour, cocoa, or oats or a combination equalling 1/4 cup
1/4 cup chunky mix-ins like chocolate chips, shredded coconut, chopped nuts or dried fruit
2 tablespoons of lemon zest give plenty of lemon flavor, use less per your desire
Preheat oven to 350 degrees Fahrenheit, or 175 Celcius
Melt coconut oil on the stove
Beat/Puree bananas until uniform mush
Mix in milk, eggs and salt with bananas
Add liquid coconut oil
Mix well, with additional mix ins
Grease or line a muffin pan for 12 regular sized muffins
Bake for 30 mins