Coconut Flour Banana Bread Muffins

These are a great low carb alternative to a high carb/sugar dessert! They are nut free, grain free, gluten free and option for dairy free.

These are really moist and have a depth to them because of the spices! Be sure to add a protein source (eggs, breakfast meat, etc.) if having these muffins for a meal/breakfast! The muffins would be your fat and carbohydrate source 🙂

Servings: 9 muffins

Ingredients:

• 1/2 cup coconut flour
• 1-2 tsp stevia extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 4 eggs
• 2 overripe bananas
• 1/4 cup coconut oil or butter, unsalted (melted) or 1/4 cup sour cream (this makes them thicker, but choose coconut oil for dairy free option)
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chips

Directions:

1. Preheat the oven to 425 degrees. Prepare 9 muffin cups with olive oil, melted butter or non stick spray.
2. In a medium bowl, mix coconut flour, stevia extract, baking powder, salt and spices. Set aside.
3. In a microwave safe bowl, heat coconut oil or butter if using. If using sour cream, you can omit this step.
4. Add bananas and mash. Add eggs, vanilla and sour cream (if omitting coconut oil/butter) and mix until combined.
   
5. Add the dry ingredients to the wet and mix. Add chocolate chips for extra deliciousness!
6. Place in the greased muffin tins.
7. Bake at 425 degrees for 22-25 minutes. Let cool for a few minutes.
8. Enjoy with butter or coconut oil!