Banana Coconut Oat Muffins (gluten free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
*Dry ingredients*3 T finely shredded unsweetened coconut 1 & 1/4 C ground rolled oats (about 2 C before grinding) 1/4 C raw almonds 1 & 1/2 t baking Soda 2 T PB2 (powered peanut butter) 1 t salt 1 t cinnamon *Wet ingredients*3 medium bananas - very ripe 1 extra large egg1/4 C plain Greek yogurt (not flavored), non-fat 4 T honey 1 & 1/2 t vanilla extract *Add slowly to mixed wet ingredients*1/2 C coconut oil, melted
Grind oats and almonds in a food processor until it forms a fine "flour."
Mix in the rest of the dry ingredients. Pour into a mixing bowl.
In the food processor, mix all the wet ingredients (except oil) until it's well mixed, no chunks of bananas. Then slowly add in the coconut oil while running the processor.
Pour wet ingredients into dry and fold in. Do not over mix...just enough to combine.
Spray / oil 12 muffins tins and divide the batter evenly.
Optional: Sprinkle tops with chopped almonds and brown sugar.
Bake at 350 for about 15 minute. Muffins with be dark.
Serving Size: Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user BABSINATL.
Mix in the rest of the dry ingredients. Pour into a mixing bowl.
In the food processor, mix all the wet ingredients (except oil) until it's well mixed, no chunks of bananas. Then slowly add in the coconut oil while running the processor.
Pour wet ingredients into dry and fold in. Do not over mix...just enough to combine.
Spray / oil 12 muffins tins and divide the batter evenly.
Optional: Sprinkle tops with chopped almonds and brown sugar.
Bake at 350 for about 15 minute. Muffins with be dark.
Serving Size: Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user BABSINATL.
Nutritional Info Amount Per Serving
- Calories: 216.8
- Total Fat: 13.1 g
- Cholesterol: 18.0 mg
- Sodium: 369.2 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.9 g
- Protein: 4.2 g
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