Finally I think I got this right, I think. Keeping in mind I’m an amateur healthy baker 🙂 I promise to update this recipe if I make modifications. In any case, this recipe has been approved by Lucas. Its a healthy alternative to store bought muffins I am happy to serve him. It is high in fiber with a lower glycemic index than baked goods containing regular flour. It also contains a decent amount of protein and healthy fats.
So without further ado, here is the recipe.
1 ripe banana
1/3 cup of whole-plain yogurt
1/4 cup coconut oil
1 teaspoon vanilla extract
1 teaspoon of chia seeds (optional)
1/4 teaspoon of celtic sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 spoonful of cocoa powder
1 spoonful of sugar in the raw (for a healthier alternative you can use dextrose, you might need a little more than a spoonful)
1/2 cup coconut flour
Preheat oven to 400. In a large bowl mash the banana, then add eggs, yogurt, coconut oil and vanilla extract. Mix well. Add dry ingredients but hold off on the flour, mix well. Add coconut flour and mix. Put mix in greased cupcake pan ( I use coconut oil) makes about 9 muffins. Bake for 10-15 minutes depending on oven. Remove muffins from pan while still hot, so they don’t get stuck, be careful :).
Since this recipe contains no preservatives I recommend storing in the fringe after the first day or two. Enjoy!