Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

Cook's Note:

You can substitute pecans for walnuts, if desired.

Nutrition Facts

209 calories; protein 5.8g; carbohydrates 24.4g; fat 10.8g; cholesterol 92mg; sodium 196.3mg. Full Nutrition
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