I have made this banana carrot muffin recipe before, but I wanted to tweak it to match the ingredients I had on hand, and to make it just a bit healthier. I substituted coconut flour for wheat flour. Coconut flour is great for so many reasons. Two of the best reasons are that it is full of fiber, and much lower in carbs. I also swapped out the sugar for more natural real maple syrup, swapped out the Crisco for healthier fats, and I used pumpkin instead of carrots. Oh - and I added chocolate chips. Yum!
This recipe is adequate to feed a large family with. We are up to 5 kids now, and I like having plenty to spare when I bake something because it doesn't take long for the baked goods to be eaten up. And, the children are certainly eating these muffins up! They have no idea how much healthy stuff they are really eating in these muffins, ha! Anyhow, this recipe yielded just shy of 3 dozen muffins.
Just a side note about the coconut flour - if you aren't used to baking with it, the texture is different than conventional baked goods. It usually gives a more creamy texture, but is very tasty at the same time. I hope your family enjoys these as much as mine is!
Pumpkin Banana Muffins with Chocolate Chips
1 cup maple syrup
6 large eggs
5 bananas
1/3 cup apple juice
1 (15 ounce) can of pumpkin
1 + 1/3 cups coconut flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup coconut oil
1/2 cup butter, softened
1 cup mini chocolate chips
Preheat oven to 350 degrees. In large bowl, mix together butter, coconut oil, and maple syrup. Add eggs and juice. Mix in mashed bananas and pumpkin. Next, add the coconut flour, baking soda, and salt. Once everything is mixed together well, stir in chocolate chips. Bake in lined muffin tins for 30-35 minutes. Muffins are done when a fork or toothpick comes out clean.
