Gluten -free/Low-Glycemic Muffins: Banana Blueberry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup almond flour1 cup tapioca flour2 tbsp coconut flour1/2 tsp gelatin, unflavored1 1/2 tsp baking soda1/4 tsp salt2 tbsp coconut sugar3 eggs3/4 cup banana, mashed1/3 cup dried blueberries, unsweetened
*I'm still testing this recipe. Please feel free to give me your feedback.
1. Preheat oven to 350 degrees fahrenheit.
2. Using a standing mixer and the standard mixing paddle, mix the eggs, banana, blueberries and coconut flour together. Allow them to stand while gathering the rest of your ingredients.
3. Add the rest of the ingredients and mix thoroughly.
4. Grease or line your muffin tin (silicone baking cups are recommended) and fill cups to the top.
5. Bake for 20-25 minutes or until golden brown. Lightly tap the tops to test for doneness. This recipe makes a dense, moist muffin; they should be fairly firm when done.
Serving Size: makes 6 muffins
1. Preheat oven to 350 degrees fahrenheit.
2. Using a standing mixer and the standard mixing paddle, mix the eggs, banana, blueberries and coconut flour together. Allow them to stand while gathering the rest of your ingredients.
3. Add the rest of the ingredients and mix thoroughly.
4. Grease or line your muffin tin (silicone baking cups are recommended) and fill cups to the top.
5. Bake for 20-25 minutes or until golden brown. Lightly tap the tops to test for doneness. This recipe makes a dense, moist muffin; they should be fairly firm when done.
Serving Size: makes 6 muffins
Nutritional Info Amount Per Serving
- Calories: 282.4
- Total Fat: 11.3 g
- Cholesterol: 93.0 mg
- Sodium: 453.8 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 4.5 g
- Protein: 8.2 g
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