Description
Delicious and healthy muffins made with coconut flour and ripe bananas, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup coconut flour
- 3 ripe bananas, mashed
- 4 eggs
- 1/4 cup honey or maple syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, combine the mashed bananas and eggs, mixing until smooth.
- Add the honey (or maple syrup), melted coconut oil, and vanilla extract; mix well.
- In another bowl, whisk together the coconut flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring muffins to a wire rack.
Notes
Store the muffins in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 75mg