Banana Muffins
By Jeroen Creemers, 20-09-2016
The Smarter Difference™
36% less calories, 57% more protein and 76% less carbs than regular muffins
Fabulous muffins, made extra healthy with the addition of Sukrin Coconut Flour, sweetened and made rich tasting with Sukrin Gold. We have used coconut oil as a healthy fat addition. Really easy to put together for breakfast, great for lunch boxes. Extra delicious served with almond butter and fresh banana. Top with a slice of banana before baking if you like, or a sprinkle of seeds or chopped nuts.- Prep Time: 15 min
- Cook time: 25 min
- Total Cook time: 40M
- Skill level: Easy
Free From: Gl, Su, Wh, Ye, So, Dairy
Tags:
Lifestyle: Vegetarian, Low Carb, Paleo, LHFC,
Nutrition facts
- 82g calories
- 4g carbs
- 7g fat
- 2g protein
Recipe Difference:
Beneficial Nutrition: High Fibre, low carb with the main benefit SUGAR FREE
Allergens: egg
Ingredients
- 2 Ripe Bananas, Mashed
- 2 Eggs
- 1stp Vanilla Extract
- 70ml Cononut Oil, or Ghee, Melted
- 1tsp Sukrin Gold
- 40g Sukrin Coconut Flour
- 1/2tsp Baking Soda
- 1/4tsp Sea Salt
- 1/4tsp Ground Cinnamon
Instructions
- Preheat the oven to 190C/350/GM5.
- Line a 12 hole muffin tray with 5 or 6 large paper cupcake cases.
- Melt the coconut butter and let it cool slightly. Mash the bananas with a potato masher, and blend in the rest of the ingredients with a hand blender until just combined.
- Divide the mix between the cupcake cases. Bake muffins in middle of the oven for approx. 20 min.
- Cool in the tin for a few minutes, then place on a wire rack until cold. Sprinkle with Sukrin Icing to serve.