EASY Coconut Flour Banana Muffins
User Reviews
5
EASY Coconut Flour Banana Muffins
Description
This recipe begins by whipping eggs until fluffy, which contributes to lightness, then blending in mashed bananas, melted butter, and vanilla extract for moisture and sweetness. Separately, dry ingredients coconut flour, a granulated sweetener such as allulose, cinnamon, and baking powder are sifted and combined with the wet ingredients to form a batter. Chopped walnuts are folded in to add texture.
The batter is portioned into muffin liners and baked until golden and a toothpick comes out clean, producing muffins with a tender and moist crumb accented by the natural sweetness and banana flavor. Coconut flour lends a mild nutty undertone and helps keep the muffins low in net carbohydrates.
Notes advise measuring ingredients by weight for best results and adapting sweetener amounts depending on type used. The muffins keep well refrigerated for up to five days or can be frozen up to three months. To warm, a brief microwave heat is sufficient. Optional add-ins can include nuts, dried fruits, or chocolate chips. Batter should fill liners about three-quarters full to allow proper rise without overflow.
Ingredients
Wet Ingredients
- 4 egg large, room temperature
- ¼ cup butter 56g, melted and cooled
- ⅔ cup banana 160g, mashed, overripe
- 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
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
- Measure ingredients in grams for accurate results, especially when scaling the recipe.
- Adjust sweetener quantity if using erythritol, xylitol, monk fruit blends, or coconut sugar as alternatives to allulose.
- Fill muffin liners no more than ¾ full to allow proper rising without spillover.
- Store muffins in the refrigerator up to 5 days or freeze for up to 3 months; thaw overnight before serving.
- Reheat muffins gently in the microwave for about 10 seconds to serve warm.
- Optional mix-ins include pecans, hazelnuts, sugar-free dried cranberries, additional banana, or chocolate chips.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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