Description

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

Ingredients

Scale

½ cup aquafaba (reserved bean liquid from 1 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

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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

Notes

Learn how to make aquafaba.

You may substitute another type of flour for banana or coconut flour in this recipe.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Breads
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 130
Sugar: 7 g
Sodium: 22 mg
Fat: 7 g
Saturated Fat: 6 g
Carbohydrates: 19 g
Fiber: 4 g
Protein: 2 g
Cholesterol: 0 mg