EASY Coconut Flour Banana Muffins
User Reviews
5.0
60 reviews
Excellent
EASY Coconut Flour Banana Muffins
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Easy, quick and fluffy coconut flour banana muffins! These gluten-free, low-carb muffins are ready to eat in just 30 minutes. Packed with banana flavor, they are a delicious and healthy breakfast or snack.
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Ingredients
Wet Ingredients
- 4 eggs large, room temperature
- ¼ cup butter 56g, melted and cooled
- ⅔ cup overripe banana 160g, mashed
- 2 teaspoon vanilla extract
Dry Ingredients
- ½ cup coconut flour 60g, sifted
- ¼ cup allulose 50g, or any other granulated sweetener *see notes
- 2.5 teaspoon cinnamon
- 1.5 tsp baking powder
- ¼ cup walnuts 30g, crushed or chopped
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Instructions
- Preheat the oven to 180C / 350F electric or 160C / 320F fan-assisted. Line a muffin pan with paper cups.
- Blend the eggs in a large mixing bowl with an electric mixer until they are fluffy and double in size. This takes around 2 minutes.
- Mash the banana on a plate with a fork. Melt the butter. Then, add the mashed banana, melted butter and vanilla extract to the egg mixture. Blend until smooth.
- Stir together the dry ingredients in a bowl: coconut flour, sweetener of choice, cinnamon and baking powder.
- Add the dry to the wet ingredients and blend until a smooth batter forms.
- Stir the crushed walnuts into the batter with a spatula.
- Fill the muffin batter into the prepared muffin liners. My mix was enough for 6 large muffins. Optional: sprinkle more walnuts over the tops. Bake in the preheated oven for 25 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes. Then, remove them from the pan and let them cool fully on a wire rack. This way, they do not become soggy at the bottom.
Notes
- 2g net carbs per muffin. Makes six large muffins. I could have stretched it to seven.
- Fill the liners no more than ¾ and leave space at the top. This way, the batter can rise and won't spill over the sides.
- You will get the best results by measuring the ingredients in grams. If you double or triple the recipe, be aware that you'll have to calculate the gram amounts yourself.
- * Sweetener: Allulose is less sweet than other sugar substitutes. Reduce the amount of sweetener to 2-3 tablespoons if you use erythritol, xylitol, monk fruit sweetener blends or coconut sugar.
- Optional add-ins are chopped nuts such as pecans or hazelnuts, dried fruits such as sugar-free dried cranberries, chopped banana and chocolate chips.
- Store in the fridge for up to 5 days or freeze for up to 3 months. Defrost overnight. To serve warm, gently reheat in the microwave for 10 seconds.
Nutrition Information
Show Details
Serving
75g
Calories
210kcal
(11%)
Total Carbohydrates
10.4g
Protein
7.1g
(14%)
Fat
15.6g
(24%)
Saturated Fat
7.5g
(38%)
Sodium
199mg
(8%)
Fiber
3.2g
(13%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 75g | |
| Calories | 210kcal | 11% |
| Total Carbohydrates | 10.4g | 3% |
| Protein | 7.1g | 14% |
| Fat | 15.6g | 24% |
| Saturated Fat | 7.5g | 38% |
| Sodium | 199mg | 8% |
| Fiber | 3.2g | 13% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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