I love nothing more than a moist texture that melts on my tongue. I am not exaggerating on this one. These muffins are super moist. I had some very ripe bananas so I thought I would make something healthy. Coconut and banana go hand in hand, and whenever I bake breakfast muffins I make them as clean as possible. Clean is the best way to start your week day, especially before a workout. Serve these warm to your honey in bed, and you will earn major points. Promise!
Vegan Paleo Coconut Banana Muffins
4 super ripe bananas
1 1/4 cup coconut milk at room temperature
1/2 cup melted coconut oil
1 tsp vanilla extract
1/2 cup coconut sugar
1 cup coconut flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup shredded unsweetened coconut plus extra for topping
Preheat oven to 375 degrees. Line 14 muffin tins with liners.
In a bowl fitted to an electric mixer with a paddle attachment beat the wet ingredients until the bananas are well blended. Add all of the dry ingredients. Beat until everything is evenly combined. The batter will look thick but feel very wet.
Scoop the batter into the tins, filling them to the top. They won’t rise very much. Sprinkle them with the shredded coconut. Bake for about 30 to 35 minutes. These will be very moist, but a toothpick should come out clean. Let them stand about 15 minutes before serving. Enjoy!
