EASY Coconut Flour Banana Muffins
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.
Servings: 6
Calories: 210kcal
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
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
7.2g 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
Serving: 75g | Calories: 210kcal | Total Carbohydrates: 10.4g | Protein: 7.1g | Fat: 15.6g | Saturated Fat: 7.5g | Sodium: 199mg | Fiber: 3.2g | Sugar: 4g