Best Coconut Flour Chocolate Chips Banana Muffin with Streusel Topping

Best -Coconut- Flour- Chocolate -Chips Banana -Muffin

Hello World !!

We have tried cooking with coconut milk , coconut oil  and desiccated / flaked  coconuts , now let’s take coconuts  to the next level –  Baking !

Healthy -Banana- Muffin

This muffin is packed with full of flavour and goodness and the taste that will make you reach for  2   4 of these .

I wouldn’t   mind  feeding these muffins  to  my kids   for breakfast, lunch , and dinner – not really , really , maybe …

This muffin is super healthy and knowing that there are no yucky bits and refined sugar, I try to  bake them  quite frequently .These muffins store really well and serves as a great lunchbox snack .

This super healthy  Paleo / gluten free muffin is made of  coconut flour,replacing wheat (plain )flour,coconut oil instead of butter  honey and banana instead of sugar.When I tried these muffin for the time I was honestly surprised that they didn’t have the overpowering taste of coconut.

why coconut flour you ask , well , the benefits of coconut are incomparable .This nutrient dense  flour is high in fiber and protein ,it has easily  digestible carbohydrates  and helps  regulate blood sugar and  prevents heart disease. Since coconut flour is rich in dietary fibre , it keeps us satiated and curb cravings, which in turn aids weight loss. Above all, the mild flavor and the  light and airy texture make this flour ideal for baking .

wholesome-best ever- coconut flour-banana- muffins

Coconut flour tips:

Due to its density , coconut flour absorbs more liquid .therefore, you will need to use 4 to 6 eggs  along with 1 cup of liquid .If you are not a fan of using 6 eggs , you can combine 1/2 cups of coconut flour with 1/4 almond flour .This will not alter the texture too much but will result in dense, moist , fluffy muffins .

You can make your own coconut flour by soaking 1 cup of unsweetened coconut flakes in  4 cups of water for 4 to  5 hrs and then processing it to a smooth paste using a food processor . Drain and squeeze as much   liquid  as possible (coconut milk )using a muslin /cheesecloth. you can use the coconut milk for later by storing it in the refrigerator to make curries or laksa.Transfer the pulp to a  baking sheet and bake in a 200°f (93° C)oven until dry , the time depends on the amount of coconut flakes  used . So please keep checking to avoid burning.Allow this to cool and process until you get the desired texture .For a visual  step by step process click here .

Now let’s get onto baking these muffins . I know, Finally ! 🙂

Ingredients :

4 medium eggs (at room temperature )

1/2 cup of coconut flour

1/4 blanched almond flour

1/2 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

2 tbsp Honey (optional)

1 tsp vanilla extract

1/2 tsp apple cider vinegar

2 tbsp coconut oil

1/4 milk(coconut/almond or regular milk can be used )

4 medium overripe bananas

1/4 dark chocolate chips (optional)

Streusel topping:

1/4 cup walnuts

1tsp cinnamon

2 tbsp dark chocolate chips


1 Preheat oven to 170°C/350° F ,and grease and line 12 cup muffin tin.

2.In a medium bowl , mix the flour , cinnamon , baking soda and salt .

2.Using a handheld /electric mixer cream coconut oil , honey and vanilla , on a medium speed until light and fluffy .

3.Slowly add in one egg at a time and beat for 1 minute until smooth and creamy. Add in  the apple cider vinegar .

4.Slowly add the dry ingredients to the wet ingredients and mix on a low speed until smooth and combined . Fold  in chocolate chips .

5. Spoon the batter into the muffin tin . fill up to 3/4 full  Sprinkle the streusel topping and bake for 15 to 20 mins until browned lightly .

6. To make the streusel topping , Process walnuts , cinnamon and 1 tbps of chocolate chips,   Mix  remaining  chocolate chips to the processed mixture .

Recipe from Against all Grain.





Australia’s Best Carrot Cake

Best-Carrot-cake-in Australia

Really ? I was on the same page as you and decided to put this claim to test .

Best-Carrot-cake-in Australia

And boy was I glad  that I tried baking  this cake , it did live up to its name !

Crunchy pecans,  pineapples  and carrots , the flavour of the spices, and glaze topped with chopped pistachios and  cream cheese icing – just DIVINE !

The process might look tedious but  the end result  would be well worth your time.

Best-Carrot-cake-in Australia

lBest-Carrot-cake-in Australia

Few tips that I found useful while baking this cake

  • Finely grate the carrots,
  • Weigh your ingredients -successful baking relies on exact measurement. Invest in a good digital scale to eliminate the guess work and the need to wash the measuring cups.
  • Try to use fresh walnuts / pecans/ pistachios.
  • When using baking soda (sodium bicarbonate) bake straight after the batter is mixed.
  • Do not overmix the batter; over mixing can cause gluten to form and result in a tough cake.

Best-Carrot-cake-in Australia


375g (close to 3 cups) plain flour

2 tsp baking powder

1 ½ tsp bicarb soda

2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp allspice

2 tsp salt

345g castor sugar

375ml (1 ½ cups) vegetable oil

4 eggs

3 medium carrots, finely grated

220g tin crushed pineapple, drained

200g pecans, chopped


2 tbsp vegetable oil

110g brown sugar

2 tbsp milk

40g pecans, chopped


250g cream cheese, room temperature, cut into cubes

125g unsalted butter, room temperature, cut into cubes

500g icing sugar

1 tsp vanilla extract


1.Preheat the oven to 180 C /160 C fan forced. Grease a 23cm round springform cake pan and line base and sides with baking paper.

2.Sift the dry ingredients together into a bowl.

3.Beat the eggs and oil until thick, and then add to the dry ingredients. Mix well.

4.Add the carrots, crushed pineapple and pecans. Mix until smooth and pour into the cake pan and bake for 30 mins.

5.Meanwhile prepare the glaze by placing brown sugar milk and pecans in a small saucepan over medium heat, stir until combined.

6.Pull the cake out of the oven and carefully pour the glaze over the cake.

7.Continue to bake roughly for 35 to 40 minutes or until a bamboo skewer inserted into the centre of the cake comes out clean. 6. Remove the cake from the oven and cool for 10 minutes on a wire rack. Run a butter knife around the inside to free up the cake as the glaze would have melted onto the tin. Remove the cake from the spring form pan and allow it to cool on the wire rack.


 Please make sure that butter and cream cheese are at room temperature when preparing the icing.

 Beat butter and cream cheese until light and fluffy; gradually beat in sifted icing sugar, add vanilla extract and beat for 1 – 2mins.

Put the cake, bottom side down, and cover the top and sides  of the cold cake with frosting.Add chopped pistachios on top of the icing. Allow to set for a few hours before serving. You can easily freeze the left over icing for upt0 4 weeks.

Store the cake in an airtight container in the refrigerator for up to 3– 4 days.

Best-Carrot-cake-in Australia

Recipe from Good Food