Banana Nut Muffins (Coconut Flour)

I came in from the gym on Sunday only to find Trisha Yearwood on TV making Banana Nut Bread..  That was it..  I had to have some banana bread - and although Trisha's recipe looked scrumptious, I hadn't spent all morning at the gym to give it away to a single slice of heaven.

First batch was made with my old standby, flax meal - but it didn't get it..  3 versions later it was all coconut flour and they were great!!


Nutrition Facts
Serving Size 46 g

Amount Per Serving (makes 12)
Calories 63
Total Fat 3.0g
Saturated Fat 0.6g
Cholesterol 47mg
Sodium 194mg
Total Carbohydrates 7.3g
Dietary Fiber 1.0g
Sugars 3.9g
Protein 2.1g

Ingredients

3 ripe, peeled bananas (about 1 1/2 cups mashed)
3 large eggs
2 tablespoons Splenda Granular or sweetener of choice)
1/8 teaspoon molasses
1 tablespoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 2 tablespoons (39 grams by weight) coconut flour

Method

Preheat your oven to 350°F

Generously grease a muffin pan. (Or loaf pan if you prefer)
Mash the bananas using a mixer or by hand in a large bowl. 
Mix until completely mashed and smooth.
Add the eggs, sweetener, molasses, and vanilla to the mashed bananas and blend well.
Add the baking soda, salt, and coconut flour to the wet batter and mix well.

IMPORTANT:  Let the batter sit for 5 minutes or more to give the coconut flour time to absorb the liquids.

Spoon the batter into the muffin tins and bake for 25 minutes (Approximately 50 minutes for loaf) or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
Cool fully. They are very moist when first out of the oven but tend to firm up over time. 

Store covered for a few days in the refrigerator, or seal and freeze for a few months.

Cook's Notes:  Substitute your nut of choice (Walnuts are good) or leave them out completely