Coconut Flour (Low Carb) Banana Muffins

U Serves 6 People
P Prep: 00:10
P Cook: 00:18

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)

Amount Per Serving

Calories 152

Calories from Fat 101

% Daily Values*

Total Fat 11.21

17.25%

Saturated Fat 5.84

29.20%

Polyunsaturated Fat 1.53

Monounsaturated Fat 3.18

Cholesterol 93.00

31.00%

Sodium 151.79

6.32%

Potassium 120.33

Total Carbohydrate 9.85

3.28%

Dietary Fiber 1.84

7.36%

Sugars 6.35

Protein 4.02

Vitamin A 0.50%

Vitamin C 2.83%

Calcium 2.17%

Iron 3.08%

* Nutritional Values are estimated and may vary

³ Description

I read an article about how coconut flour is much better for you than all-purpose flour (more fibre, less calories & gluten free), so I thought I would try a new recipe I found (and tweaked)... I really like these muffins... even Greg liked them... and I like the fact that they are somewhat "clean"... makes 6 muffins...

² Ingredients

1 medium Egg
1 tablespoon Coconut Oil
1/4 tsp Salt
1/2 tsp Vanilla Extract
1 medium (7" to 7-7/8" long) Bananas
1 oz Dry Roasted Pecan Nuts (Without Salt Added)
1 serving (serving = 1 tsp) Whole Foods Market Sucanat
1/4 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
1 serving (serving = 2 tbsp) 365 Organic Finely Ground Flaxseed
1 serving (serving = 1/8 tsp) Great Value Baking Powder

q Directions

Whisk together eggs, butter, banana, sugar, salt, baking powder and vanilla. Whisk coconut flour and flax-seed into batter until there are no lumps. Chop Pecans and add in as well. Pour batter into greased muffin cups. Bake at 400 F for 15 - 18 minutes.

Makes 6 muffins.

Recipe Submitted by Nancy Simon Mayhew

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