Directions

1. Pre-heat oven to 350° F. Line muffin tin with liners or lightly coat with coconut oil non-stick spray. For tall-muffin liners, prepare 5-6 tins, for regular-sized liners, prepare 7-8 tins. Set aside.
2. When the oven reaches its designated temperature, spread out shredded coconut onto a baking sheet and place in oven for 3-4 minutes or until golden brown. Remove & set aside.
3. Sift the green banana flour, baking powder, salt, and cocoa powder into a medium mixing bowl. Set aside.
4. In a large mixing bowl, whisk together flax eggs and melted butter until cohesive. Whisk in vanilla extract, erythritol, stevia, and coconut milk. Set aside.
5. In the bowl of your stand-up mixer fitted with the whisk attachment or in a medium glass or plastic bowl with an electric hand whisk, beat the aquafaba on high until stiff peaks form; 6-8 minutes.
6. Pour the dry ingredients on top of the wet ingredients and stir to combine with a wooden spoon. Stir in half of the aquafaba until no longer visible. Then, gently fold in the second half of aqauafaba, leaving a few white spots in-tact.
7. Fill each muffin tin 4/5 of the way full with batter. Place in the center rack of your oven and bake until the edges are set but the middle is still slightly jiggly; a toothpick inserted into the middle should come out mostly clean.
8. Note: Because we baked our muffins in tall muffin liners, we had to bake our muffins for 30 minutes, however, if you are baking in regular sized muffin tins, I would check them after 20 minutes.
9. Allow muffins to cool in pan on a cooling rack for 10 minutes, then remove them from the pan and set directly on the rack to cool the rest of the way; at least 20 more minutes.
10. Best when enjoyed same-day as baking, but they can be kept in an air-tight container at room temperature for up to two days.