Banana Nut Muffins
Recipe: #8563
March 11, 2013
"Healthier. Not overly sweet but sweet enough. These are light, and still moist with a hint of coconut flavor."
Original recipe yields 15 servings
Ingredients
Nutritional
- Serving Size: 1 (62.6 g)
- Calories 228.9
- Total Fat - 16 g
- Saturated Fat - 10.3 g
- Cholesterol - 35.9 mg
- Sodium - 184.5 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 1.9 g
- Sugars - 7.8 g
- Protein - 5.1 g
- Calcium - 26.8 mg
- Iron - 0.9 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375F.
Step 2
Mix flours, baking soda, salt, and coconut in a small mixing bowl.
Step 3
If bananas are not ripe enough to be juicy when mashed, nuke them in the microwave for about 30 seconds.
Step 4
To the bananas, stir in the melted coconut oil and butter, the xylitol, molasses, eggs, and vanilla until mixed.
Step 5
Gently mix wet ingredients into the flour mixture and fold in pecans.
Step 6
Pour batter into a greased muffin tin or use cupcake liners. Sprinkle tops with more chopped pecans if you like.
Step 7
Bake for 15 minutes and test with a toothpick. If you can remove it clean, stop baking and allow to cool 5 minutes in pan, then finish cooling on a wire rack. If you need to bake more, do it one minute at a time, testing each time, so that you do not over-bake and end up with dry muffins.
Tips & Variations
No special items needed.
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