Hi everyone! I have another recipe to share with you today, starring another cool flour: coconut flour! One reason I love baking with coconut flour is that it is packed full of fiber: a single serving of 2 tablespoons delivers a whopping 5 grams of fiber! It is also gluten-free, low in carbs, and high in protein. Coconut flour is made by grinding dried, defatted coconut meat.

These muffins are light and airy, while also being filling enough to keep you satisfied all morning. You can easily adapt these by mixing in your own favorite goodies — I think they would be great with nuts or dried cranberries stirred in, or maybe even chocolate chips! I love to amp up their peanut butter flavor even more by topping them with additional peanut butter! {As my brother would say, “Out of control…”} 🙂

I hope you enjoy these as much as Allyn and I did!

{recipe adapted from Eat Good 4 Life}

Makes: 12 muffins

• • 1/2 cup natural peanut butter
  • 1/2 cup coconut butter
  • 2 organic eggs
  • 1 tbsp ground flax
  • 3 tbsp water
  • 1 banana, mashed {about 1/2 cup}
  • 1/2 cup nonfat greek yogurt
  • 1/4 cup + 2 tbsp coconut flour
  • 1/4 cup coconut sugar
  • 1/4 cup milk, almond milk, soy milk or rice milk
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

1. Preheat oven to 350 degrees F. Line a muffin baking pan with paper liners and set aside.

2. In a small bowl, mix the water and ground flax and set aside.

3. In a medium bowl, stir the coconut flour, coconut sugar, baking soda, and cinnamon.

4. In a large bowl, mix the bananas, eggs, vanilla extract, coconut butter and peanut butter. Using a wire whisk or electric mixer works very well! Next, slowly add in the flaxseed-water mixture, yogurt and milk.

5. Add the dry ingredients to the wet ingredients and gently combine.

6. Scoop batter into your muffin pan, filling each muffin cup 3/4 cup of the way.

7. Bake for 20-25 minutes. Remove from the baking pan and cool muffins on a wire rack.

8. Store in an air-tight container. These muffins also freeze well!

if you enjoyed this recipe, you might also like:

• peanut butter breakfast cookies
• banana buckwheat autumn muffins
• carrot cake coconut muffins w/chickpea flour