Grain-free Tropical Delight Muffins

Sharon's Healthy Recipes


1/2 c. coconut flour
1/2 tsp. baking soda
1/2 tsp. salt
6 eggs
2 small bananas
1/3 c. coconut oil
1/3 c. coconut milk
2 T. maple syrup
1/2 tsp. liquid vanilla stevia
1 tsp. coconut extract
1 tsp. vanilla extract
1/2 chopped pecans
1/4 c. shredded coconut
2 oz. unsweetened baker’s chocolate
20 drops vanilla stevia


In a small bowl, combine coconut flour, baking soda, and salt, stirring well to break up any clumps. Set aside. Whisk eggs with bananas in an electric mixer, then add coconut oil, coconut milk, maple syrup, 1/2 tsp. stevia, coconut extract and vanilla, mixing well.  Add flour mixture and mix again, scraping down sides of bowl. Place unsweetened chocolate in a small food processor with 20 drops of stevia and pulse until finely chopped. Add to batter along with nuts and coconut. Divide between 12 paper-lined muffin cups and bake at 350* for 30 minutes, or until toothpick comes out clean. Remove from pan immediately and let cool on a wire rack. Serve with a glass of raw milk!


I use the SweetLeaf brand of vanilla stevia. You can buy coconut flour online, or in many health food stores.

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