Description
These gluten-free coconut flour muffins are high in fiber, low in carbs, and perfect for using up overripe bananas. Easy and delicious!
Ingredients
- 3/4 cup sugar or bakeable sugar substitute*
- 1/2 cup gluten-free all-purpose flour
- 1/2 cup coconut flour
- 1/4 cup psyllium husk
- 2 tablespoons whey protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon Kosher salt (optional)
- 2 overripe bananas, mashed
- 1/4 cup oil
- 1/2 cup water
- 3 large eggs, lightly beaten
Instructions
- Preheat oven to 350°F. Line 10 muffin tins with paper liners, cupcake liners, or spray a prepared muffin tin with cooking spray.
- In a medium mixing bowl, combine sweetener and the next six dry ingredients (through salt). Stir well and create a well in the center.
- In a separate bowl, mix together the mashed banana, water, oil, and eggs until smooth.
- Add liquid ingredients to the dry mixture and stir until fully combined.
- Divide batter evenly among prepared muffin cups.
- Bake in preheated oven for 18-20 minutes, or until the center of the muffin springs back and tops are lightly golden.
- Cool in the pan for 5 minutes, then transfer to a cooling rack.
Notes
*I’ve tested this recipe with a combination of Swerve, stevia, and brown sugar. All work great—just adjust to your preferred sweetness.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 21 g
- Fiber: 8 g
- Protein: 4 g