All of my baking supplies are gone. They were taken from the dorm kitchen under the cover of night, either by a prankster or an irritated cleaning lady (I’m assuming the latter). I asked around as to the whereabouts of my cake pans, mixing bowls, measuring cups, and Magic Bullet parts, and got no answers. Such is college life! You live and you learn.
With my new limited stock of kitchen tools, I bring you these simple, comforting Banana Bread Muffins. With a touch of cinnamon and a sprinkling of pecans, these gluten-free sugar-free low carb muffins will trick your senses into thinking you are eating more than the sum of their parts. Flourless and sugarless, you might ask what exactly makes up these delicious morsels. Mashed banana, organic butter, eggs, and one of my favorite healthy ingredients… coconut flour!
Pick up some coconut flour at your local Whole Foods, or inquire about this product at the health food store in your area. If you’re worried about coconut flour causing everything you make to taste like coconut, fear not. In fragrant, flavorful treats like these healthy banana muffins, there is not even a hint of coconut flavor to confuse your palate. These muffins would be wonderful as a banana bread loaf, baked for a bit longer at a lower temperature.
Banana Bread Muffins
Makes 10 muffins
1/2 cup sifted organic coconut flour
4 tablespoons organic unsalted butter, softened
6 large eggs
3/4 cup mashed banana (2 medium bananas, overripe to the point of being black)
1/2 cup erythritol
1/4 teaspoon good-tasting pure stevia extract
1/4 teaspoon unrefined sea salt
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon aluminum-free baking powder
1/2 cup walnuts or pecans, chopped
Preheat oven to 350 degrees Fahrenheit.
Beat butter with erythritol until fluffy, about 2-3 minutes. Beat in vanilla. Add eggs one at a time, beating for 30 seconds after each addition. Combine coconut flour with baking powder, cinnamon, stevia, and salt, and beat into batter until there are no lumps. Beat in mashed banana. Fold in nuts, reserving a couple tablespoons for sprinkling the tops. Pour batter almost up the top of greased muffin papers (the shiny tins work best), and top with nuts. Bake 35 minutes, covering the muffins with a sheet of foil after the 30 minute mark. Let cool in pans for 5-10 minutes, then remove and let muffins finish cooling on a wire rack. When completely cooled, transfer to an airtight container. Store at room temperature for 24 hours, then move to the refrigerator.
~5.5g net carbs per muffin of a recipe
What do YOU like to make with coconut flour? Leave a comment and share!