Banana Coconut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Start with ingredients at room temperature:3 eggs room temperature (I used large eggs)2 tablespoons melted coconut oil (OR light olive oil 1/3 cup mashed ripe banana (if doubling batch, use one medium ripe banana)1 teaspoon Frontier Herbs alcohol-free vanilla flavor OR vanilla extract1/4 teaspoon sea salt1/4 cup coconut flour1 tablespoon almond meal or hazelnut flour1/4 teaspoon Featherweight baking powder1/2 teaspoon cinnamon1 tablespoon shredded coconut (preferably unsweetened)2 tablespoons raisins
Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon and shredded coconut and whisk together until smooth.
Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)
Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.
Note - If you double the recipe, bake muffins for about 20 minutes and use toothpick test to check that muffins are done. If not, bake an additional 5 minutes.
Serving Size: 1 muffin
Number of Servings: 6
Recipe submitted by SparkPeople user LORIBOREN.
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon and shredded coconut and whisk together until smooth.
Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)
Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.
Note - If you double the recipe, bake muffins for about 20 minutes and use toothpick test to check that muffins are done. If not, bake an additional 5 minutes.
Serving Size: 1 muffin
Number of Servings: 6
Recipe submitted by SparkPeople user LORIBOREN.
Nutritional Info Amount Per Serving
- Calories: 134.6
- Total Fat: 9.6 g
- Cholesterol: 92.4 mg
- Sodium: 152.6 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 2.0 g
- Protein: 4.0 g
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