Paleo Banana Muffin Face-off: Almond vs. Coconut Flour
I love a good banana bread/muffin/pancake recipe, so when my bananas get overripe, I get excited to bake! It’ve tried various delicious Paleo banana muffin recipes, but find myself piecing together different ingredients from different recipes. Below is what I came up with today (though now that I am reading over the recipes, I forgot to add in an ingredient…1 1/2 tsp. Cinnamon)!!!! Don’t forget the Cinnamon!
I have been baking with almond and coconut flour for about 4 years now, ever since we cut gluten and dairy out of Jackson’s diet. Jackson and Sophie love baked goods with almond flour.
I like to keep things as simple as possible in the kitchen, so I literally put all the ingredients into the Vitamix Blender and whip up the batter. Both batters came out with similar consistencies, easy to pour into the muffin tins, and baked well. One difference I can’t explain is that the Coconut flour muffins took about 3 minutes longer in the oven to bake. Below are my favorite almond and coconut flours:
The verdict’s out…Almond flour vs. Coconut Flour. Both these recipes turned out sweet, fluffy and delicious. Sophie taste tested both, and gave them two thumbs up. I asked her which she likes best, and after thinking about it for a bit, she said the Almond flour muffins were the best!