Banana Cherry Coconut Muffins Without Flour
6 servings
30 minutes
Banana muffins with cherry and coconut are a delicate blend of tropical sweetness and fruity tartness that will captivate even the most demanding gourmets. This dessert was born in the heart of European cuisine as a light, nutritious alternative to traditional flour-based baking. Bananas provide natural sweetness and softness to the muffins, while oat flour makes them especially tender. Coconut milk and flakes add exotic notes, creating a velvety texture, while juicy cherries refresh the taste and offer a pleasant tartness. These muffins are perfect for a morning breakfast or cozy tea time, and their healthy composition makes them an excellent choice for those mindful of nutrition. The aroma of cinnamon and vanilla sugar turns every treat into true delight!
1
Preheat the oven to 180 degrees.
2
Mix all dry ingredients together.
- Oat flour: 200 g
- Unsweetened desiccated coconut: 100 g
- Baking powder (raising agent): 2 teaspoons
- Vanilla sugar: 1 tablespoon
- Cinnamon: 1 teaspoon
- Salt: pinch
3
Mash the bananas with a fork or blender, combine with olive oil and coconut milk.
- Bananas: 3 pieces
- Olive oil: 4 tablespoons
- Coconut milk: 125 ml
4
Add dry ingredients to wet ones and mix until smooth.
- Oat flour: 200 g
- Unsweetened desiccated coconut: 100 g
- Baking powder (raising agent): 2 teaspoons
- Vanilla sugar: 1 tablespoon
- Cinnamon: 1 teaspoon
- Salt: pinch
5
Add cherries (if frozen, drain the juice) and mix very gently with a spatula.
- Cherry (sour): 150 g
6
Pour the batter into the molds two-thirds full and bake for about 15-17 minutes until golden on top. Let cool and serve.
- Coconut sugar: 3 tablespoons