Banana Coconut Almond Muffins - Gluten Free
March 25, 2015
Categories: Breakfast, Desserts, Rice, White Rice, Fruit, Banana, Native American, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, Small Batch Cooking, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Ladies Luncheon, Mother's Day, New Years, Passover, Picnic, Potluck, Regional Holiday, Romantic Dinner, Rosh Hashanah, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Low Cholesterol, Non-Dairy, Vegetarian, Make it from scratch, Kid's Lunches, Flour, Muffins, Spring, 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."
- 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
Preheat oven to 400 degrees Fahrenheit.
Mash your bananas and whisk together with the egg and coconut milk.
Add the remaining ingredients and mix together well.
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.)
Divide batter evenly among 9 greased muffin cups and top each with a banana slice if using.
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.
Allow to cool for 5 minutes before removing from muffin cups.
Tips & Variations
No special items needed.