Simple One-Bowl Banana Coconut Muffins (plant-based)
Whip up a batch of these deliciously moist one-bowl banana coconut muffins in less than 25 minutes. They are wholesome, plant-based, and made from just a few simple ingredients.
Servings: 8 muffins
Equipment
- 1 lined muffin tin (for 12 muffins)
- 1 medium-sized bowl for mixing
Ingredients
- 3 medium very ripe bananas, peeled
- 1 cup coconut flour
- ½ cup creamy and all-natural almond butter
- ½ cup pure maple syrup
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅓ cup chocolate chips (I prefer dairy-free) plus optional for the tops You can omit these if you do not like chocolate
Optional:
- 1 tablespoon coconut sugar for the tops
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Peel the bananas, add them to a bowl, and mash them well.
- Add the remainder of the ingredients except for the chocolate chips, and mix well.
- Add in the chocolate chips and give it one more mix.
- Fill each cupcake liner almost to the top. These muffins do not rise much so no worries there.
- Bake for 20-25 minutes.
- Allow them to cool for about 10 minutes and then transfer them to a cooling rack.
- Once they are totally cooled, store them in an airtight container in the fridge for 5-6 days.
Notes
I have not tried any other flour besides coconut. I would give regular flour a try if you do not like the taste of coconut.
As far as nut butter, I have not tried other varieties but can imagine peanut butter and cashew butter would work well.