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1-Bowl Banana Coconut Muffins

April 27, 2016 By Milen Gala

803A2088-1 Eating healthy, sometimes I miss muffins. You know, that warm, crumbly bite of sweetness. As a kid, I used to eat muffins all the time… specifically banana muffins… eventually leading directly to my muffin top.

Well friends, I’m hear to tell you a secret… shhhh. I’ve discovered a revolution. As a clean, green, and lean fully grown adult, you can still eat your muffins, and NOT get a muffin top. 

How so, you ask? Mix up a batch of these super moist, tender, fluffy, perfectly sweet with a bit of crunch, banana coconut muffins! 

I call them the grown up version of my original love. You will call them unbelievably delicious!

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You won’t believe these muffins require only 8 simple ingredients, 1-bowl, contain no butter, oil, sugar, egg or grains, and take only 5 minutes to prep. They’re also bursting with ONLY good for you ingredients. 

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Make these muffins for breakfast, for snacking, a healthy dessert, treats for your birthday at school or the office, or keep them all to yourself.  

This is one recipe you’ll make over and over again because, not only are they quick to pop in the oven, but the kids sneak in and finish off a batch far too quickly. Next time I’m going to hide them in the pantry!

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1-Bowl Banana Coconut Muffins
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
Author: GalaLiving
Recipe type: Vegan, Gluten Free
Cuisine: Breakfast
Serves: 9 muffins
Ingredients
  • 6 large very ripe bananas*
  • ⅔ cup coconut flour**
  • ¾ cup shredded coconut
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • ⅓ cup cocoa nibs, chopped walnuts or frozen mini dark chocolate chips***
  • coconut flakes, to top (optional)
Directions
  1. Preheat oven to 350 F.
  2. In mixing bowl, mash the bananas until almost liquidy.
  3. Next add the coconut flour, shredded coconut, cinnamon, baking soda and vanilla extract. Stir to well combine.
  4. Once combined quickly add the apple cider vinegar and cocoa nibs and mix to combine.
  5. Divide the thick batter among 9 slightly greased or lined muffin cups keeping in mind they will not rise with baking.
  6. Bake 30-35 min, or until tops are slightly golden and firm to the touch.
  7. Allow to cool before serving.
Notes
* Make sure you use over ripe bananas otherwise you will have to add in a little sweetness.
** These will not rise when you bake them, but despite their moist and dense texture they are surprisingly light thanks to the coconut flour!
*** I especially enjoy the cocoa nibs because they stay crunchy after baking and give you that little hit of chocolate at the same time.
3.4.3177

 

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Filed Under: All Recipe Posts, Breakfast, Dessert, Vegan

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Hi Everyone and welcome to GalaLiving! I am Milen Gala. I live, love, work and play in Seattle, Washington with my husband and our 2 kids (ages 11 and 9). We initially created GalaLiving in 2012 to share vegetarian and vegan recipes with our friends and family. In the past couple of years GalaLiving has transformed from a simple little food blog to a much loved space where several thousand people make and share our recipes and health and wellness inspirations. At GalaLiving, we like to eat wholesome, energizing dishes and incorporate lifestyle habits that keep us glowing and make us feel like a million bucks. We hope you enjoy discovering and tasting new things along with us!

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