moist coconut and banana muffins, low fat and sugar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
75g toasted dessicated coconut240g self raising flour1 teaspoon baking powder1 teaspoon lemon juice15g Sucralose (eg. Splenda) powder sweetener1 teaspoon vanilla extract2 medium fresh eggs1 very large or 2 small mashed bananas200ml light (reduced fat) coconut milk
Toast coconut in a dry non-stick pan over a medium heat for a few minutes until lightly toasted.remove from heat and allow to cool.
Beat bananas, coconut milk, eggs, vanilla extract, and lemon juice together in a bowl.
In another bowl mix dry ingredients.
Combine dry and wet ingredients and stir.
Divide mixture equally between 12 muffin cases and bake in a pre-heated oven at 170C fan for 25-30 minutes until a skewer inserted in the centre comes out clean.
Allow to cool. store in an airtight container.
Serving Size: makes 12 muffins
Beat bananas, coconut milk, eggs, vanilla extract, and lemon juice together in a bowl.
In another bowl mix dry ingredients.
Combine dry and wet ingredients and stir.
Divide mixture equally between 12 muffin cases and bake in a pre-heated oven at 170C fan for 25-30 minutes until a skewer inserted in the centre comes out clean.
Allow to cool. store in an airtight container.
Serving Size: makes 12 muffins
Nutritional Info Amount Per Serving
- Calories: 148.3
- Total Fat: 5.1 g
- Cholesterol: 27.3 mg
- Sodium: 58.1 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 1.1 g
- Protein: 3.4 g
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