Thursday, June 4, 2015

Toasted Coconut Banana Muffins (paleo)

There were soooo good. I will absolutely make them again! 

5.0  from  1  reviews 
Paleo Toasted Coconut Banana Muffins
Total time
Author:  Lindsay - Cotter Crunch 
Recipe type:  muffin 
Serves:  18 
  • 2¼ cup almond flour 
  • 3 tbsp chia or flaxseed 
  • 3 large ripe bananas 
  • pinch of sea salt 
  • ½ tsp of cinnamon and ginger 
  • 3 eggs 
  • 4 tbsp oil (coconut or walnut oil works great) 
  • 4 tbsp of either honey or molasses (i used 2 tbsp each) 
  • ½ tsp baking soda 
  • 1 tsp baking powder 
  • 1 tsp vanilla extract 
  • ½ cup shredded (large flake) coconut 
  • 1 tbsp lemon juice or apple cider vinegar 
  1. first preheat oven to 350F 
  2. Mix your almond meal, baking powder, spices, coconut, and flax. In another bowl whisk your eggs, banana, vanilla, and oil. I found it best to blend it all together in vitamix. 
  3. In a small bowl, combine your baking soda and lemon or vinegar (the acid of you choice). Wait till it bubbles then add this to your banana mix. Then pour your banana mix in with the almond batter and mix all together. Spoon into muffin cups or a bread pan (either works), top with extra coconut, and bake for 25-30 minutes. 
  4. If you want it sweeter, then add ¼ cup baking Stevia or sugar (optional) 

My friend did the nutrition breakdown.  Based on 18 muffins (using flaxseed and coconut oil): 174 calories. 13g fat. 11g carbs. 3 fiber. 7 sugar. 5 protein. 

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