Banana Coconut Muffins
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Banana Coconut Muffins calories by ingredient
Introduction
his recipe for gluten-free and dairy free banana coconut muffins comes from Melissa Diane Smith and appears in her new book, Gluten Free Throughout the Year - A Month-by-Month Guide for Healthy Eating. - his recipe for gluten-free and dairy free banana coconut muffins comes from Melissa Diane Smith and appears in her new book, Gluten Free Throughout the Year - A Month-by-Month Guide for Healthy Eating. -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 extract
1/4 teaspoon sea salt
1/4 cup coconut flour
1 tablespoon almond meal or hazelnut flour
1/4 teaspoon Featherweight baking powder
1/2 teaspoon cinnamon
1 tablespoon shredded coconut (preferably unsweetened)
2 tablespoons raisins
Tips
Start with ingredients at room temperature.
Makes 3 mini muffins or 6 muffin tops. Double the recipe to make 6 regular muffins.
Directions
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.