Banana Nut Muffins
Created by Sue on March 11, 2013
- Servings: 15
- Prep Time: 10m
- Cook Time: 15m
- Recipe #8563
Ingredients
- 1 cup all purpose flour
- 1 cup oat flour
- 1/2 cup sweetened coconut
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup mashed bananas (fork mashed)
- 1/2 cup xylosweet (xylitol)
- 2 teaspoon molasses
- 1/2 cup coconut oil, melted
- 1/4 cup butter, melted
- 2 large eggs, lightly beaten
- 2 teaspoon vanilla extract
- 1/2 cup chopped pecans
How to Make
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Step 1: Preheat oven to 375F.
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Step 2: Mix flours, baking soda, salt, and coconut in a small mixing bowl.
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Step 3: If bananas are not ripe enough to be juicy when mashed, nuke them in the microwave for about 30 seconds.
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Step 4: To the bananas, stir in the melted coconut oil and butter, the xylitol, molasses, eggs, and vanilla until mixed.
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Step 5: Gently mix wet ingredients into the flour mixture and fold in pecans.
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Step 6: Pour batter into a greased muffin tin or use cupcake liners. Sprinkle tops with more chopped pecans if you like.
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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.
Nutritional Facts
- Serving Size: 1 (53.5 g)
- Calories 153.9
- Total Fat - 8.6 g
- Saturated Fat - 4.1 g
- Cholesterol - 35.9 mg
- Sodium - 258.3 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 2.9 g
- Sugars - 3.2 g
- Protein - 3.8 g
- Calcium - 16.6 mg
- Iron - 1 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg