* Exported from MasterCook *
Muffins, Coconut Banana
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Hand Made Muffins/Rolls
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
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3 large eggs
3/4 cup almond milk, unsweetened -- or other plant
based/dairy free milk
2 tablespoons extra virgin coconut oil -- melted
1 1/4 cup mashed Bananas -- (approx 2 large ripe bananas)
1/2 cup coconut flour -- sifted
1/2 teaspoon gluten free baking powder
Super-simple gluten free and sugarfree banana muffins perfect for a
nourishing snack or naturally sweet treat.
These moist, naturally-sweetened muffins can also be made nut free by
using coconut milk instead of nut milk.
I like to make a batch of these and freeze them for simple lunch box
snacks or for morning/ afternoon tea. They contain no added sugars or
sweeteners, just the natural sweetness of banana.
Prep: 120 min
Cook: 25 min
Pre-heat fan-forced oven to 180C.
In a medium bowl, whisk together eggs, milk, melted coconut oil and
mashed banana until well combined.
Add in coconut flour and baking powder and whisk to remove any lumps.
(Mix batter just before placing into muffin tray to ensure the
mixture is evenly combined).
Spoon into a greased muffin tray. Bake in oven for 25 - 30 minutes or
until cooked through.
Make It Personal:
Add chopped walnuts to batter.
Add in 1/2 teaspoon ground cinnamon to batter.
Add 1/4 teaspoon pure vanilla powder or sugar/alcohol free vanilla extract.
Recipe makes 6 muffins or you can also make into 18 mini muffins.
Sensitive to Nuts: Use coconut milk or coconut water instead of almond milk.
S(Internet address):
https://www.yummly.com/recipe/Coconut-Banana-Muffins-1485425
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Per Serving (excluding unknown items): 164 Calories; 9g Fat (47.6%
calories from fat); 5g Protein; 17g Carbohydrate; 4g Dietary Fiber;
106mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Lean Meat; 1/2
Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0401