Healthy Banana Muffins (makes 9 muffins)
These are perfect for a nutritious grab & go breakfast or a mid-morning/afternoon treat. Made with only natural, wholesome ingredients these high fibre, gluten free muffins will keep you full and satisfied without spiking your blood sugar levels.
- ½ Cup Coconut flour
- 1 level tsp. cinnamon
- ½ tsp. baking soda
- ¼ tsp. salt
- 4 eggs
- 2 large ripe bananas, well mashed
- 2 heaped tbsp. coconut oil, melted
- 1tsp. vanilla essence
- 1/4 cup of pecans (broken up) optional
- Set oven to 180 degrees Celsius then lightly grease a non-stick muffin tray or line with quality muffin cases.
- Using a sieve, sift the coconut flour and remainder of the dry ingredients into a large bowl.
- In a separate bowl, mash the banana, then beat in the eggs. Stir in the melted coconut oil and vanilla.
- Add the wet ingredients to the dry and whisk for 30-60 seconds until well combined ( I use a hand held electric whisk/mixer)
- Stir in the pecans if using.
- Spoon the mixture into the muffin tray, fill about three quarters of the way. Top each muffin with a pecan if desired.
- Bake for approx. 20-22 mins until lightly golden.
- Allow to cool in the tray for about 15 minutes before transferring to a wire rack to cool completely before eating. I use a tablespoon to gently coax the muffins out of the tray.
Storage: Store in an air tight container for up to 3 days. They will last a little longer if you store them in the fridge and warm before eating.
Elsa Jones is a qualified Nutritional Therapist and author of bestselling book ‘Goodbye Sugar’. She works as a nutrition consultant in a Dublin practice and also internationally via her online nutrition programs. She specialise’s in motivational weight management combining effective nutrition & mind-set strategies. www.elsajonesnutrition.ie