Blackberry-Banana Coconut Muffin Bites
These bite-sized muffins are delicious as is but the recipe also works well with grated veggies added to it. I like to add zucchini or carrot - or both! Sometimes carrot and raisin. Try your own combo!
These bite-sized muffins are delicious as is but the recipe also works well with grated veggies added to it. I like to add zucchini or carrot - or both! Sometimes carrot and raisin. Try your own combo!
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 cup coconut flour
- 1/8 tsp sea salt
- 2 eggs, room temperature and well beaten
- 1 egg white room temperature and well beaten
- 1 smallâ ripeâ banana, well mashed
- 1/2 tbsp gluten free vanilla extract (i use mccormicks)
- 2 tbsp honey (or other sweetener if desired)
- 2 tbsp oil (i use coconut oil in liquidâ state but other c
- 3 tbspâ milk (coconutâ almond rice, soy or cow’sâ milk could be substituted)
- a small container of blackberries (raspberries or
- Carbohydrate 2.28141541855596 g
- Cholesterol 10.1677083333333 mg
- Fat 9.93458375515502 g
- Fiber 1.56911242837784 g
- Protein 0.69251916721628 g
- Saturated Fat 7.83656621290423 g
- Serving Size 1 1 Serving (14g)
- Sodium 48.9097291696224 mg
- Sugar 0.712302990178122 g
- Trans Fat 0.633701291975105 g
- Calories 96 calories
Step-by-step
- Preheat oven to 350F. Line mini muffin tins with paper liners or grease well.
- Whisk all dry ingredients in a small bowl (coconut flour through cinnamon) until well combined.
- In a separate medium bowl, add wet ingredients (egg through milk) and whisk until mixed well.
- Add dry ingredients to the wet and stir to mix. Divide batter into muffin tins, about 2/3 full.
- Press berries into tops of batter and bake for about 12-15 minutes, until slightly golden brown and cooked through. (all ovens may vary so check at 12 minutes to check for doneness)
Why does a batter featuring coconut flour demand so many eggs? Understanding this requires looking at how high-fiber grain-free flours behave under heat. Coconut flour absorbs liquid differently than standard wheat alternatives, acting almost like a sponge due to its dense cellulose content. Recipes utilizing this ingredient rely heavily on whole eggs and extra whites to supply both the liquid volume and the structural coagulation necessary to prevent crumbling. Without ample protein from eggs, the baked crumb lacks cohesion and falls apart upon cooling.
Fats and mashed fruits regulate hydration rates in delicate batters. Liquid coconut oil and mashed ripe banana introduce moisture while keeping the crumb tender, but coconut flour absorbs this moisture rapidly during the initial mixing phase. Whisking dry components separately from wet elements prevents clumping and ensures the baking soda distributes evenly. Filling mini muffin tins two-thirds full allows proper heat penetration throughout the 12 to 15 minute baking window at 350 degrees Fahrenheit, ensuring the center sets before the outer edges over-browning.
Sugars from honey and ripe fruit undergo Maillard browning reactions when exposed to sustained oven heat, contributing complex caramel notes that balance the tropical oil profile. Ground cinnamon introduces volatile phenolic compounds that interact with the natural sweetness of the fruit pieces pressed into the surface. Utilizing room temperature eggs ensures the lipids emulsify cleanly with the honey and milk without seizing the melted fat.
Managing Moisture and Density
Fats and mashed fruits regulate hydration rates in delicate batters. Liquid coconut oil and mashed ripe banana introduce moisture while keeping the crumb tender, but coconut flour absorbs this moisture rapidly during the initial mixing phase. Whisking dry components separately from wet elements prevents clumping and ensures the baking soda distributes evenly. Filling mini muffin tins two-thirds full allows proper heat penetration throughout the 12 to 15 minute baking window at 350 degrees Fahrenheit, ensuring the center sets before the outer edges over-browning.
Flavor Compounds and Chemical Balance
Sugars from honey and ripe fruit undergo Maillard browning reactions when exposed to sustained oven heat, contributing complex caramel notes that balance the tropical oil profile. Ground cinnamon introduces volatile phenolic compounds that interact with the natural sweetness of the fruit pieces pressed into the surface. Utilizing room temperature eggs ensures the lipids emulsify cleanly with the honey and milk without seizing the melted fat.
