|Nutritional Guidelines (per serving)|
|Servings: 6 mini muffins (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for gluten-free and dairy-free banana coconut muffins comes from Melissa Diane Smith and appears in her new book, Gluten Free Throughout the Year - A Month-by-Month Guide for Healthy Eating.
What's great about this recipe is that it contains zero refined sugar and no grain. These muffins are naturally sweetened with ripe banana, coconut and coconut flour, which is a a high-fiber, low carbohydrate flour.
Refrigerate the muffins after they cool overnight to develop flavor and natural sweetness.
Enjoy for breakfast, as a pick-me-up afternoon snack, or as an end of day treat.
Edited by Stephanie Kirkos, August 2016
- 3 eggs (room temperature, I used large eggs)
- 2 tablespoons coconut oil (melted, OR light olive oil or melted butter)
- 1/3 cup banana (mashed, ripe, f doubling batch, use one medium ripe banana)
- 1 teaspoon vanilla extract (Frontier Herbs alcohol-free vanilla flavor)
- 1/4 teaspoon salt (sea)
- 1/4 cup coconut flour
- 1 tablespoon almond meal (or hazelnut flour)
- 1/4 teaspoon baking powder (Featherweight)
- 1/2 teaspoon cinnamon
- 1 tablespoon coconut (shredded, preferably unsweetened)
- Optional: 2 tablespoons raisins
Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature.
Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon and shredded coconut and whisk together until smooth.
Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)
Bake for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean.
Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.
Note - If you double the recipe, bake muffins for about 20 minutes and use toothpick test to check that muffins are done. If not, bake an additional 5 minutes.
2010 (c) Melissa Diane Smith, reprinted with permission
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.