EASY Coconut Flour Banana Muffins
These coconut flour banana muffins have a soft and fluffy crumb and are naturally sweetened with ripe banana. They are gluten free, grain free and ready to eat in just 30 minutes. A delicious and healthy breakfast or snack. Only 7.2g net carbs per muffin!
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.
* 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
