Sunday, April 9, 2017

Banana Coconut Muffins

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):
Calories: 59
Fat: 1 g
Carbs: 11.6 g
Protein: 2 g

Close up view

Overhead view
Side view

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