Coconut Flour Experiment

by tgiffitness on June 20, 2012

Chocolate Chip Banana Muffins

I hate coconut flour! It doesn’t matter what I am trying to make with it, I just can’t get the recipe right! The last time I attempted to use coconut flour, it was in a maple cinnamon muffin recipe. I was so excited…dreaming of cinnamon rolls…when I bit into the muffin and gagged! This time, not only was the consistency of the muffin completely wrong, but the flavour was terrible as well! That was the day that I realized that all of my previous coconut flour experiments had a hint of the same icky flavour. So needless to say, I’ve stayed away from the stuff.

So a few months have past since my last traumatizing coconut flour experience and I started to think…maybe it was my terrible baking skills that made all those muffins taste so bad? Maybe if I follow someone else’s recipe to the letter, my muffins will taste the way a muffin should! So to the internet I went! And found a Chunky Monkey Muffin recipe by Leanne at Healthful Pursuit that called for coconut flour.

I like to believe that if you add a mashed banana to any recipe, it will always taste better. Chocolate chips seem to do the trick as well, so this recipe was perfect to test my aversion to coconut flour. If I don’t like these muffins, I won’t like any muffins containing coconut flour.

The plan was to follow the recipe exactly, but I didn’t have any xylitol or grape seed oil, so I substituted with honey and coconut oil, and crossed my fingers that this wouldn’t change the outcome of the recipe.

So I measured out all of the ingredients, mixed them up in my new red KichenAid mixer (YAY!), poured the batter into 6 muffin cups and threw it in the oven at 400 degrees F.

And you know… they weren’t bad:) They were extremely moist and sweet and didn’t taste healthy at all!

Try them yourself.

Chunky Monkey Muffins:
Wet Ingredients:

3 Eggs
1 tbs Coconut Oil
1/4 c Honey
1 Mashed Banana
1/4 tsp Salt
1/4 tsp Vanilla Extract

Dry Ingredients:
1/4 c Coconut Flour
1/4 tsp Cinnamon
1/2 tsp Baking Powder

Add Before Baking:
1/4 c Chocolate Chips
1/4 c Walnuts pieces
1/2 – 1 Chopped Banana

Directions:
Mix all wet ingredients in a bowl and set aside.
Combine all dry ingredients in a separate bowl before mixing with the wet ingredients. When all of the ingredients are well incorporated, add the chocolate chips, walnuts and banana chunks. Save a few chocolate chips and walnuts to top each muffin.
Line a muffin tray and fill each up 2/3 full.
Add the toppings and throw the tray in the oven for 15 to 20 minutes.

*Note: The original recipe called for 15 to 17 minutes, but the two batches I made both took 20 minutes.
**Note: Make sure there are no banana chucks sticking out of the batter. They do not look pretty!

ENJOY! 

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