Combine the wet ingredients, stir in the dry ingredients. Pour into prepared mini bundt or muffin pan.Bake at 350 for approximately 40 minutes, or until done when tested.I topped mine with 2 tsp. Sugar Free Maple Syrup. Perfection!
Here's a peek at the inside! It didn't last long after this picture was taken and yes, that is a random piece of not mashed well banana sticking out of the front there in a rather rude way! Oh man, I want one right now! HA!!
There you have it, another muffin! Oh, did you want the nutritional stats?
Fat: 3g (from the coconut flour and my flax milk)
Just a little FYI: I use the recipe calculator on Spark Recipes . It is easy to use and I have found it to be pretty darn accurate. I do track my macros so it has been a very useful tool for me!
I also wanted to point out that everyone is different. My body does better on more carbs than protein. As a runner, it really works for me. I do transition my macros on strength days and go with a bit more protein. As with everything else, it is a science experiment from one day to the next...but I am a happy girl and loving my runner's body! You have to do what works for you, but you still need to have fun with it!