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My review
Coconut Flour Banana Nut Muffins
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JOSELYN12
"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
40 m servings 209Original recipe yields 6 servings (6 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.
- 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.
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Footnotes
- Cook's Note:
- You can substitute pecans for walnuts, if desired.
Nutrition Facts
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Reviews
Read all reviews 5Most helpful
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11/11/2019
These turned out great ! Healthy and carb-conscious. Fluffy and no weird "healthy food" bitter aftertaste...very convincing to the white flour and canola oil type of muffin maker. I DID adjust...
4/3/2020
This was my first time using coconut flour and probably my last. The taste of the muffin is good, but the texture is off. The recipe has five stars so I gave it a try.
3/4/2020
I made the recipe exactly as prescribed except I omitted the nuts and made 12 mini muffins instead of 6 bigger ones. They were lighter than pictured and did not flatten out or rise, so they loo...
12/15/2019
I made this exactly as the recipe called for and it was great !! I'm dieting down for an upcoming masters bodybuilding show in February 2020 and I am STARVING for something different...so THANK ...