Banana Muffins

Nutrition Facts

Servings:
12
Amount Per Serving:
70 g

Calories

156

Protein:
4.5 g
Total Carbohydrates:
8.9 g
Sugar:
6.8 g
fibre:
Total Fat:
10 g
Saturated:
6.5 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
127 mg

Banana Muffins

My wife used to frequent the organic cafe in Bondi most mornings just to get a gluten free, low sugar muffin, also known as Buffins (buckwheat flour). She was devastated when we left Bondi and moved to the northern beaches, an hour away from her favourite Buffin breaky spot. So... I did what any good husband would do. I set about making my own version of the buffin. There were certainly a few trays that ended up in the compost, but eventually we got there. Sometimes I like to mix it up a bit and change the fruit just to keep her guessing. Feel free to sub in your favourite fruit. Just aim for low sugar
Paleo icon Keto icon Gluten-Free icon Clean icon Soy Free icon

Serves

forksvg 12

Preptime

clocksvg 00hr 10min

Cooktime

clocksvg 00hr 20min

Ingredients

  • 4 biodynamic eggs
  • ½ cup coconut flour
  • 2 tbs melted coconut oil
  • 4 ripe bananas – mashed
  • 2 tbs honey
  • 50g butter
  • 1 tsp baking powder
  • 2 tbs chia seeds
  • ¼ tsp nutmeg
  • ½ tsp cinnamon

Method:

print_icon
  1. Preheat the oven to 170 degrees
  2. Mix all the dry ingredients in one bowl and then in a separate bowl mix all the wet ingredients (bananas, butter, eggs, oil, honey).
  3. Combine both bowls and mix until thoroughly blended.
  4. Line a muffin tray with coconut oil and fill with the muffin mixture.
  5. Pop in the oven and cook for 20-25 minutes or until golden.
  6. To ensure they are cooked insert a knife and if it’s clean when removed – they’re done!