Strawberry Banana Muffins {with Coconut Flour}
These soft fluffy and moist strawberry banana muffins are made with almond butter and coconut flour. They are easy to make and perfect for the whole family to enjoy.
Servings: 10
Calories: 207kcal
Equipment
- Almond Butter
Ingredients
- 1 cup ripe bananas 2 medium
- 1/2 cup strawberry slices
- 1/2 cup almond butter
- 2 eggs room temperature
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 1/4 cup coconut sugar optional *
Instructions
- Preheat the oven to 375 F
- Mash or use a hand mixer to combine all the wet ingredients – ripe bananas, almond butter, room temperature eggs, maple syrup until smooth
- Combine the dry ingredients – coconut flour baking powder and coconut sugar if using any. Mix well then fold in the strawberries.
- Grease muffin cups or muffin pan down with some coconut oil. Evenly divide up the muffin batter into the cups. Fill it up close to the top
- Add extra slices of strawberries on top and sprinkle of coconut flake if desired. Bake for 20 minutes or until a toothpick comes out clean.
- Let it cool for 10 minutes then rest them on a cooling rack. Store in airtight containers in the fridge or freezer.
Notes
- *Coconut Sugar is optional. it won’t affect the texture.
Nutrition
Serving: 1g | Calories: 207kcal | Carbohydrates: 25g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 330mg | Fiber: 3g | Sugar: 15g