I should probably title this, “Healthyish Gluten-Free Coconut Banana Chocolate Chip Muffins” instead.
The breakfast struggle is real in my house. I’ve thrown a granola bar at my children on the way out the door more often than I’d like to admit. To complicate things further, I have a child with a gluten intolerance.
In an effort to feed my children a healthier breakfast and one that my youngest can enjoy, I’ve recently adapted a recipe for gluten-free banana bread into a muffin that my children will eat for breakfast lunch and dinner if I allowed. When I say these muffins are a HIT with children, I mean it. My son, the one who doesn’t even like bananas because “they make his hands messy,” will inhale these things. By reducing the amount of sugar and substituting a few things, I feel confident calling them healthyish.
I discovered how good the subtle flavor of coconut compliments the muffins by accident. I had previously been using refined coconut oil which has no flavor, but one day while in the middle of making them, I realized I didn’t have any refined coconut oil, and decided to just go with the unrefined. We all loved the way they turned out and haven’t looked back, BUT if you prefer, you can eliminate the coconut flavor altogether by using refined coconut oil.
If you want to make them really healthy, you can further reduce the amount of sugar and/or increase the amount of flaxseed as well. And if you’re not into a gluten free diet, you can certainly make these with the baking flour of your choice!
Healthyish Gluten-Free Coconut Banana Chocolate Chip Muffins
2 cups Namaste Foods Perfect Flour Blend
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unrefined coconut oil
1/2 cup xylitol
1/4 cup brown sugar
2 large eggs
3 over ripe bananas (so ripe that you are trying to decide whether or not to toss them) 1 tablespoon ground flaxseed
1/4 teaspoon vanilla extract (be sure it’s gluten free) 2 tablespoons cacao chips
Preheat oven to 325 degrees. In a medium bowl, combine the flour, baking soda, salt and flaxseed. Set aside. In a large bowl mix, together the coconut oil, xylitol and brown sugar. Add in eggs, bananas and vanilla, stirring until well blended. Fold in the dry ingredients and chocolate chips.
Fill cupcake liners or cupcake pan 3/4 of the way with the mixture. Bake for 30 minutes* or until toothpick (or fork) inserted in center comes out clean. Allow ample time for cooling and let your kids go to town! You’ll probably have a hard time resisting these as well.
*Cooking times may vary from oven to oven. Be sure to check on the muffins occasionally when baking.