These muffins are such a treat, with bananas, vegan chocolate chips and shredded coconut, you’ll never believe they are healthy, nourishing and guilt-free!
When I switched to the GAPS diet (based on this book, “Gut and Psychology Syndrome” (where to buy) three months ago to heal my eczema (among other issues), my sweet tooth was going crazy. I had gone from eating dark chocolate candy bars nearly every single night to zero sugar, except what is found in raw organic honey and fruit. It. was. hard. But I powered through with the hopes that it would heal my gut and with the help of several fantastic GAPS diet blogs, I started baking again with delicious, GAPS-friendly recipes. Sugar is my enemy – now that I’m on the diet I find my hands break out in eczema whenever I have a sugary fruit like grapes or raisins, or even too much honey!
This recipe makes me feel like I’m eating a dessert. My kids love them, too! The coconut flour is so hearty and filling as it is full of protein. The eggs add additional protein and iron, the honey is an antioxidant, and the coconut oil contains lauric acid, which is a medium-chain-fatty-acid (MCFAs), that is converted in the body into monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. I’m a huge fan of coconut products due to their health benefits and get all of my coconut food from Tropical Traditions.
Coconut Banana Chocolate Muffins – Grain-Free with Coconut Flour
These delicious grain-free muffins are a treat, and are GAPS, SCD and Paleo-friendly!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 8-10 1x
- Category: Breakfast, snack or dessert
- 1 cup coconut flour (buy here)
- 5 room temperature free-range eggs (buy here)
- ½ cup shredded coconut (buy here)
- 2–3 very ripe bananas (3 makes them thicker and sweeter, but two works fine)
- 5 tablespoons grass-fed butter (buy here), coconut oil (buy here) or ghee, melted
- 2 teaspoons cinnamon
- ½ teaspoon natural sea or celtic salt or Himalayan pink salt (buy here)
- 1 tablespoon raw unpasteurized honey (buy here), melted
- Optional – 1 cup soaked walnuts
- ½ cup of dairy-free & gluten-free chocolate chips (ten free chocolate chips” rel=”nofollow”>buy here) (this is NOT GAPS friendly as they do contain sugar. Another option is to make them from scratch and sweeten them with honey. These chips did not bother me, however.)
- (If using the walnuts, I soak them for at least 7 hours in filtered water with 1 tablespoon of whey or apple cider vinegar to break down the phytic acid that occurs naturally in all nuts, seeds and grains. The acid makes it very hard to digest, which leads to inflammation.)
- Coconut flour is sticky, so I’ve found these are most successful when I use muffin cups.
- Preheat the oven to 350 degrees.
- Place the coconut oil or butter and the honey in an oven-proof container and place it in the oven to soften it.
- Mash the bananas.
- Combine with the flour and eggs and whisk or use a hand mixer to combine until there are no more clumps.
- Then add the remaining ingredients, and stir to combine.
- Fold in the chocolate chips and walnuts at the end with a spoon.
- Spoon into a greased muffin pan, or into muffin cups.
- Bake for 20-25 minutes or until golden brown on the top.
Do you love coconut products as much as I do? Check out my post on how to make Coconut Milk from Shredded Coconut! I’ve also made Coconut Flour Chocolate Chip Cookies and Chocolate Banana Muffins with Coconut Flour, though neither are GAPS friendly.