I recently discovered coconut flour and am exploring ways to use it. Coconut flour is very in high fiber, low in fat and is naturally sweet. I am very happy to find another healthy gluten-free flour to add to my repertoire! I am not usually a fan of coconut but the flour is very mild.
I made these muffins with ingredients on hand and the result was surprisingly good. Even my daughter liked them–she noted the flavor was like banana bread but the consistency was different. And so goes gluten-free baking. For this recipe you can also use three bananas instead of the one sweet potato and chocolate chips instead of raisins.
These are great with scrambled eggs or a snack you can grab on the go.
- One sweet potato (cooked)
- Two very ripe bananas
- Two eggs
- One cup coconut flour
- 1/4 cup raisins
- One teaspoon cinnamon
- 1/2 teaspoon baking soda
- Pinch of salt
- Mash bananas and sweet potatoes together
- Add rest of ingredients, combine with hands
- Bake in muffin cups @ 325 for 20 minutes