Banana Coconut Almond Muffins - Gluten Free

9
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"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 recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (99.5 g)
  • Calories 354.3
  • Total Fat - 9.5 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 24.1 mg
  • Sodium - 100.6 mg
  • Total Carbohydrate - 59.6 g
  • Dietary Fiber - 6.4 g
  • Sugars - 11 g
  • Protein - 9.4 g
  • Calcium - 476.2 mg
  • Iron - 26.3 mg
  • Vitamin C - 2 mg
  • Thiamin - 2.1 mg

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 & Variations


No special items needed.

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