I love banana muffins but the store bought kind are full of all kinds of stuff I am trying to avoid. This recipe is so easy. You mix everything in one bowl. It delivers a moist muffin without any artificial sweeteners or sugar. Make sure your bananas are very ripe so you can enjoy the natural sweetness!
I am a huge fan of coconut flour. It works very well in this recipe. I cannot vouch for how other flours would work in this batter. Coconut flour is known to absorb a lot. It can be risky to use other types of flour. The coconut flour also gives you a bit of that coconut flavor, along with the banana. It's a great combination.
This base recipe makes 6 muffins. Please see my note on the egg white versus egg. I have made it both ways. I think most may prefer the whole egg. It seemed to make the muffin sweeter. I preferred it less moist so the egg white for me worked well. The nutrition info below is based off the egg white, not the egg.
2 very ripe bananas
1 egg white (NOTE: use 1 egg for a more moist muffin)
1/2 tsp vanilla
1 tsp ground cinnamon
1/4 cup coconut flour
1 tsp baking soda
1 pinch salt
1. Preheat oven to 350 F.
2. Mash all bananas in one large bowl.
3. Add the rest of the ingredients and mix until combined.
4. Spray a muffin pan with non stick cooking spray.
5. Spoon batter in to pan.
6. Bake for 15-20 minutes.
Nutrition Information (per muffin):
Fat: 1 g
Carbs: 11.6 g
Protein: 2 g
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