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Description
Makes 6 small muffins
Ingredients
US|METRIC
4 SERVINGS
- 2 bananas (large, roughly 1 cup mashed)
- 1 egg
- 1/4 cup coconut flour
- 1/4 tsp. ground cinnamon
- 1/4 tsp. baking soda
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Directions
- Preheat the oven to 350F and line a standard muffin tin with 6 baking cups. (In my experience, these silicone cups work best.) In a medium mixing bowl, mash the bananas with a fork until they resemble a relatively smooth puree. Stir in the egg, then add the coconut flour, cinnamon, and baking soda. Mix well, until a thick and uniform batter is created.
- Spoon the batter into the prepared baking cups, then bake at 350F for 25-30 minutes, until the centers are firm.
- Allow to cool completely before serving. Store in a sealed container in the fridge for up to one week, or in the freezer for up to two months.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol55mg18% |
Sodium100mg4% |
Potassium270mg8% |
Protein3g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber3g12% |
Sugars8g |
Vitamin A2% |
Vitamin C10% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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