Coconut Flour Banana Muffins
These coconut flour banana muffins are soft and moist with a sweet banana finish and a hint of cinnamon. These muffins are also paleo and easy to make!
Servings: 10 muffins
Calories: 161kcal
Ingredients
- 1 cup mashed banana
- 4 large eggs
- 1/4 cup maple syrup
- 2 tablespoons olive oil (or melted coconut oil)
- 1 tablespoon apple cider vinegar
- 1/2 cup coconut flour
- 1/4 cup arrowroot starch
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup chopped pecans (plus more for topping)
Instructions
- Preheat the oven to 350ºF and spray the tins with non-stick cooking spray, or grease with oil.
- In a mixing bowl, beat together the banana, eggs, syrup, oil and vinegar. Beat until smooth.
- Add the dry ingredients and stir until a smooth batter forms. Allow batter to rest for 5 minutes. Fold in the pecans.
- Fill each muffin cup almost full and top with additional pecans (if desired). Bake in the center of the oven for 23 - 25 minutes, until a cake tester inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before enjoying.
- Serve slightly reheated in the toaster oven with your favorite nut butter or buttery spread!
Video
Nutrition
Serving: 1muffin | Calories: 161kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 210mg | Potassium: 199mg | Fiber: 3g | Sugar: 7g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg