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Double Banana Coconut Muffins

11 June 2021 4 years ago177 Views

These coconut muffins have the power of bananas and coconuts magnified! They are packed with banana and coconut ingredients, such as double bananas (mashed bananas and banana flour) and quadruple coconut (shredded coconut, coconut palm sugar, coconut oil, and coconut flour). That means they are packed with tropical flavors, and they have minimal added fat and sugars. These gluten-free, vegan Double Banana Coconut Muffins are easy to make, and so delicious.

Great for kids snacks, easy breakfasts, and special brunches. You can also substitute other flours if you don’t have coconut or banana flour—it’s up to you. Give them a whirl!

Step-By-Step Guide:

Mix aquafaba with coconut palm sugar (or brown sugar) until very thick. Blend mashed bananas, vanilla, coconut oil, and plant-based milk together; gently fold into aquafaba mixture.

Mix banana and coconut flours with baking powder, salt, and shredded coconut. Gently fold dry ingredients into batter. Fill muffin tins two-thirds full of batter. Baked at 350 40-45 minutes until done.

Makes 12 muffins. Enjoy!

Double Banana Coconut Muffins

(6 votes, average: 4.17 out of 5)
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4.2 from 6 reviews

Author: The Plant-Powered Dietitian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 12 muffins
Diet: Vegan

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Description

These gluten-free, vegan Double Banana Coconut Muffins are packed with banana and coconut ingredients, such as double bananas (mashed bananas and banana flour) and quadruple coconut (shredded coconut, coconut palm sugar, coconut oil, and coconut flour), meaning less added fats and sugars too.

Ingredients

½ cup aquafaba (reserved bean liquid from 1 15-oz can of beans)
3 tablespoons coconut palm sugar (or brown sugar)
2 large bananas, very ripe, mashed
1 teaspoon vanilla
¼ cup coconut oil (melted, cooled)
¼ cup plant-based milk, plain, unsweetened (i.e., coconut, soy, oat)
¾ cup banana flour (i.e., Pereg)
½ cup coconut flour (i.e., Nutiva)
1 ½ teaspoons baking powder
Pinch salt (optional)
¼ cup unsweetened, shredded coconut

Instructions

Preheat oven to 350 F.
Place aquafaba (bean liquid) and coconut palm sugar (or brown sugar) in the bowl of a large mixer (may use a handheld mixer, too) and whip liquid until it is thick and stiff.
In a separate bowl, mashed bananas and add vanilla, coconut palm sugar, coconut oil, and plant-based milk, mixing together with a spatula.
Gently fold the banana mixture into the aquafaba with a spatula until blended.
Mix together banana and coconut flours, baking powder, salt (optional), and shredded coconut, and gently fold into mixture just long enough to mix ingredients.
Line muffin pan with papers or spray with nonstick cooking spray.
Fill muffins two-thirds full with batter.
Place in oven and bake for 40-45 minutes, until golden brown and cooked through. Makes a moist, dense muffin.
Makes 12 muffins