For once, I managed to save a banana to overripen instead of cutting a nicely ripened banana into chunks and throwing them in the freezer for protein shakes. Yeah, that’s my main use of bananas. I’ve been meaning to make banana bread for a long time though and I finally resisted and left one banana on the table to ripen very nicely – perfect for banana bread. But, because I like the whole thing about ease of portion control, I decided to make muffins. The recipe I adapted from is for a banana bread, so you can just as easily make the same thing I made in a loaf pan. I just preferred to make mine cuter. And easier, to take with me to work – for lunch!
I don’t have much experience actually baking with coconut flour – I have used it a lot in my protein pancakes and I love the result each time because it produces a decadent fluffy cake-like pancake – just the way I like it. I’d rather feel like I’m eating cake than a flat boring regular pancake. Yes I said it. Regular pancakes are boring to me. Suck it.
So back to these muffins – they turned out very well. I went by the recipe I adapted by ended up winging it some more by adding more liquids so that the consistency seemed right. The outcome is awesome – after being in the oven for 30 minutes, these banana bread muffins have a crispy outer layer but they are soft and fluffy and delicious inside. I was happy to see that they weren’t dry and tasted enough of banana, like I hoped they would.
Not to mention these babies are low in calories and pretty high in protein! Of course, by using stevia, I managed to cut the sugar down a whole lot in each of these too. So you can have two and feel good about it! Which is what I intent to do for lunch today. Of course.
Banana Bread Muffins
by Kamila Gornia. Adapted from Just Edith .
Keywords: no sugar added high protein low calorie low-fat banana muffins
Ingredients (10 muffins)
Preheat oven to 350F. Put 10 cupcake liners in a muffin tin and spray them.
In a big bowl, combine all of the dry ingredients together.
In a smaller bowl, combine all of the dry ingredients.
Add wet to dry and combine well.
Spoon the batter onto the muffin liners. The batter will be thick. Bake for 30 minutes or until the toothpick inserted comes out clean.