These low fat, gluten free, high protein, low sugar banana bread muffins are delicious and will surprise even the biggest skeptics of healthy recipes. Replace traditional flour with reduced fat unsweetened coconut to eliminate gluten. Reunite the island flavors of banana and coconut and enjoy a sweet tropical twist unknown to common banana bread.
2 eggs, 2 egg whites
3 large VERY RIPE (brown spotted) bananas, mashed
2 tbsp vanilla, almond or coconut extract
1/3 cup honey (or 2 tbsp honey & 1 tsp Vanilla Crème Liquid Stevia Extract (find at Whole Foods)
1 cup unsweetened low fat shredded coconut (find Let’s Do Organic brand at Whole Foods)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
½ cup walnut pieces
2 tbsp toasted flaxseeds (optional)
Preheat oven to 350 degrees. Coat muffin pans with non-stick spray, or use paper liners. In large bowl, beat eggs and egg whites. Add bananas, extract and honey and mix well. Stir in coconut, baking powder, baking soda and salt. Lastly, stir in the walnuts. Scoop into muffin pans. Sprinkle muffin tops with optional toasted flaxseeds. Bake in preheated oven for about 18-24 minutes. Muffins will spring back when lightly tapped and should not stick to toothpick inserted in center.
If you would like to bake banana bread in a metal pan, prepare with non-stick spray or parchment paper. The latter which I recommend and love, as it reduces cleanup time and provides an incredibly even bake throughout baked goods. Bake 9×9” square pan for 25-32 minutes or 9×5” loaf pan for 32-40 minutes. For glass pans reduce baking temperature to 325 degrees.
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