Gluten Free Coconut Flour Cocoa Banana Muffins Recipe
Gluten Free Coconut Flour Cocoa Banana Muffins
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

These are chocolaty, fluffy, baked treats with hints of banana that couldn’t make up its mind on what to be: cupcakes or muffins. So they’re a bit of both. Don’t judge them. You’ll like them.

But what’s really great is that these are made with 100% coconut flour, so for all you gluten and grain-free people, these should make you happy.

Here are a couple things to watch out for:

  • Use enough sour cream. Err on the side of more. It’s what helps them stay moist and “mushroom” over.
  • Never, ever, under any circumstance should you pack the coconut flour into your measuring cup. You’ll end up with way too much. Here’s what you do: smash any big clumps in the coconut flour, fluff the flour with your measuring tool, and then fill and level off.

And an extra pointer:

  • To get that perfect, mushroom muffin look like the ones in the photo, overfill your muffin tins.

Fun fact: If you stick these muffins back in the oven to reheat and you keep them in there for a little while at a low-ish temp (300 ºF, then turn it off, keep the muffins in for 15 or so minutes, directly on the rack) they’ll develop a crispy, crunchy outer shell, just like a grain-based muffin.

The recipe can be found here. But watch this new video we just produced. It’ll give you a better idea of things if you’re a visual learner, and plus you’ll get to see some perfect clump-free coconut flour.

Please comment on the actual recipe here.

Published on April 24, 2013