Banana Almond Coconut Muffins -Gluten Free

12
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"These are tasty muffins I like to have for breakfast. I love the crunch from the ground almonds."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (90.5 g)
  • Calories 153.3
  • Total Fat - 5 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 59.8 mg
  • Sodium - 186.4 mg
  • Total Carbohydrate - 23 g
  • Dietary Fiber - 2.1 g
  • Sugars - 12.8 g
  • Protein - 5.9 g
  • Calcium - 56.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.1 mg

Step 1

In a large bowl, mash the bananas and mix with the eggs, applesauce, maple syrup, coconut milk and the oil; set aside.

Step 2

Process the sliced almonds in a spice/nut grinder until finely ground; set aside.

Step 3

In another large bowl, sift together the remaining ingredients.

Step 4

Mix all the ingredients together and spoon into 12 silicone muffin cups that have been coated with non-stick spray.

Step 5

Place on a baking sheet and bake in a pre-heated 350 degree Fahrenheit oven for about 30 minutes, until golden brown and cooked through.

Tips & Variations


No special items needed.

Related

Daily Inspiration

These are delicious banana/coconut muffins. Really rich in banana flavor. I loved using the coconut flour and coconut milk for this recipe -- the almonds made a great texture as well.

(26 May 2016)