Banana Coconut Almond Muffins - Gluten Free
Recipe: #18225
March 25, 2015
Categories: Rice, White Rice, Banana, Native American, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Mothers Day, New Years, Passover, Picnic, Potluck, Romantic Dinner St Patricks Day, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Oven Bake, Gluten-Free, Low Cholesterol, Non-Dairy, Kid's Lunches, Flour, Muffins, Kosher Dairy, more
"These tasty muffins have a nice hint of cocoa that blends perfectly with the banana, almonds and coconut. It is not overly sweet which is why I enjoy these."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (96.6 g)
- Calories 190.6
- Total Fat - 7.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 24.1 mg
- Sodium - 101.1 mg
- Total Carbohydrate - 29.9 g
- Dietary Fiber - 3.5 g
- Sugars - 13.6 g
- Protein - 4.3 g
- Calcium - 107.6 mg
- Iron - 1.1 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Mash your bananas and whisk together with the egg and coconut milk.
Step 3
Add the remaining ingredients and mix together well.
Step 4
Coat 9 silicone muffin cups with non-stick spray and place on a baking sheet or lightly grease 9 holes of a muffin tin. (Do not use muffin liners in the muffin tins because the muffins will stick to them.)
Step 5
Divide batter evenly among 9 greased muffin cups and top each with a banana slice if using.
Step 6
Bake for 20 to 25 minutes until cooked through, toothpick will come out completely dry when inserted in center of muffins, this will vary from one oven to another.
Step 7
Allow to cool for 5 minutes before removing from muffin cups.
Step 8
Enjoy!
Tips
No special items needed.
0 Reviews
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