Gluten free banana bread muffins (chocolate optional)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 186.7
- Total Fat: 11.6 g
- Cholesterol: 75.7 mg
- Sodium: 178.2 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 5.0 g
- Protein: 4.8 g
View full nutritional breakdown of Gluten free banana bread muffins (chocolate optional) calories by ingredient
Number of Servings: 12
Ingredients
-
Banana, fresh, 4 medium (7" to 7-7/8" long) (remove)
Vanilla Extract, 1 tsp (remove)
Egg, fresh, whole, raw, 4 large (remove)
Butter, unsalted, 0.33 cup (remove)
*Coconut flour (1/2 cup dry - 80grams), 0.5 cup (remove)
Baking Soda, 1 tsp (remove)
Cinnamon, ground, 1.5 tsp (remove)
Salt, 0.25 tsp (remove)
*Chocolate, Dark Bitter 85% (Varlhona), 100 gram(s)
Tips
The size of bananas will influence eggs needed.
Directions
preheat 175 celsius.
using stick blender, blend bananas. blend in vanilla extract. blend in eggs. sometimes 5 eggs is needed depending on the size of the bananas. Gently melt butter, not hot. blend butter into batter.
in small bowl sift together dry ingreds.
Add dry to wet, mix, add chopped chocolate if desired. Fold until just mixed.
Makes 12 muffins. Bake about 30min until toothpick comes out clean.
let cool. Keeps in fridge a week.
Serving Size: makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user AEONIA.
using stick blender, blend bananas. blend in vanilla extract. blend in eggs. sometimes 5 eggs is needed depending on the size of the bananas. Gently melt butter, not hot. blend butter into batter.
in small bowl sift together dry ingreds.
Add dry to wet, mix, add chopped chocolate if desired. Fold until just mixed.
Makes 12 muffins. Bake about 30min until toothpick comes out clean.
let cool. Keeps in fridge a week.
Serving Size: makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user AEONIA.