Coconut Flour Banana Nut Muffins recipe

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Ingredients

3 eggs, room temperature
1 banana, mashed
3 tablespoons honey
2 tablespoons melted butter
½ teaspoon vanilla extract
¼ teaspoon salt
⅔ cup sifted coconut flour
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ cup chopped walnuts

Nutrition Info

209.1 calories
carbohydrate: 24.4 g
cholesterol: 92 mg
fat: 10.8 g
fiber: 7 g
protein: 5.8 g
saturatedFat: 4.5 g
servingSize: -
sodium: 196.3 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.

  2. Blend together eggs, banana, honey, butter, vanilla extract, and salt in a large bowl with an electric mixer until combined.

  3. Combine coconut flour, baking powder, and cinnamon in a separate bowl. Whisk into banana batter until there are no lumps. Fold in walnuts. Pour batter into prepared muffin cups.

  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown, about 20 minutes.

Recipe Yield

6 muffins

Recipe Note

These gluten-free, coconut flour muffins are great for a quick and filling meal--very high in protein also. Sure to be a favorite with anyone, carb-sensitive or not!

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