This banana muffin recipe and other muffin and bread recipes I list, use coconut flour, which can only be purchased from Dr. Mercola's website, and coconut oil which can be found locally or on Dr. Mercola's website.
Since there is no gluten in the coconut flour, we have to use eggs to hold them together. If for whatever reason you cannot eat eggs, you can substitutes EnerG brand's egg replacer instead. That product can be found at my local Kroger store or at Natural Foods Warehouse or Whole Foods.
Please see the Natural Sweeteners page for information on Xylitol, which is a natural sweetener found at Whole Foods and Natures Health Store in Dawsonville, GA.
The Xylitol is used measure for measure the same as sugar and therefore gives needed bulk to the baked goods. That way they look just like what you are used to eating in the Standard American Diet. But the taste is awesomely different.
Banana Nut Muffins
Makes 6 muffins
Double recipe is in parentheses
* 2 (4)Tablespoons butter or coconut oil, melted
3 (6)eggs
1/2 (1 whole) ripe banana, mashed
3 (6) Tablespoons Xylitol
1/2 (1)teaspoon vanilla
1/4 (1/2)teaspoon salt
1/4 (1/2)cup sifted coconut flour
1/4 (1/2)teaspoon baking powder
1/4 (1/2)cup chopped pecans or walnuts
*****************************************************************
1. Preheat oven to 400 degrees F.
2. In a bowl, blend together mashed banana, eggs, coconut oil or butter, Xylitol, vanilla, and salt.
3. Sift coconut flour and baking powder and blend thoroughly into batter making sure there are no lumps.
4. Fold in nuts of your choice.
5. Pour into greased or lined muffin tins.
6. Bake at 400 degrees F for 18 minutes.
*indicates something that needs to be done ahead of time.
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