Coconut Flour Banana Nut Muffins
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Description
These gluten-free, coconut flour muffins are great for a quick and filling meal--very high in protein also. Sure to be a favorite with anyone, carb-sensitive or not!
Ingredients
- 3 eggs, room temperature
- 1 banana, mashed
- 3 tablespoons honey
- 2 tablespoons melted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ⅔ cup sifted coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ cup chopped walnuts
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.
- 2. Blend together eggs, banana, honey, butter, vanilla extract, and salt in a large bowl with an electric mixer until combined.
- 3. Combine coconut flour, baking powder, and cinnamon in a separate bowl. Whisk into banana batter until there are no lumps. Fold in walnuts. Pour batter into prepared muffin cups.
- 4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown, about 20 minutes.
Nutrition Facts
serving: 6 muffins
calories: 209.1 kcal
carbohydrates: 24.4 g
protein: 5.8 g
saturated fat: 4.5 g
cholesterol: 92 mg
sodium: 196.3 mg
fiber: 7 g
sugar: 11.4 g