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
Keywords: no sugar added high protein low calorie low-fat banana muffins
Ingredients (10 muffins)
- 1 big mashed overripe banana
- 1 egg
- 1/2 cup nonfat plain greek yogurt (I used Fage)
- 1/4 cup unsweetened Almond Milk
- 2 tbsp unsweetened applesauce
- A pinch of salt
- 1/2 cup coconut flour
- 1/4 cup vanilla protein powder (I used MRM Egg White
- 1/2 cup Old Fashioned oats
- 1/2 cup sprouted whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 Tbsp cinnamon
- 1 tsp ground ginger
- 2 packets NuNaturals stevia
Instructions
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.
Nutritional Stats (per muffin): 83 calories, 1.5g fat, 12g carbs, 2.8g sugar, 6.2g protein
Kammie wants to know:
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Do you like banana bread?
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What are you favorite banana bread add-ins?
Let me know in the comments below!
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Love that! I just made banana muffins myself with similar nutritional stats (mine are jumbo sized so I’m gonna count them as 2 of yours) but yours look great! Very chewy looking. I’m going to use your coconut flour idea next time, thanks!
Awesome! Yeah mine were definitely smaller, can’t say I wouldn’t love a jumbo muffin though — but this way they’re easier for me to know how much I’m actually eating
These look awesome! I have a batch of ripe bananas too just waiting to be made into muffins!
Do it, do it! These do not disappoint, I assure you.
These look delicious! I’ll have to buy extra bananas next week and try the recipe. My kids will love them
[Fitness, Health and Happiness]
I love muffins and these look simple yet delicious! I wonder if you could use some other flour in place of coconut flour? I don’t own any
The outcome will definitely be different, not to mention higher in carbs. Coconut flour is like a sponge in liquids, it absorbs a LOT of liquids – I think you should really get some though, it is SO good! You could play around with this recipe by subtracting some of the egg whites and other liquids and it may come out as well.
Mmmm! I love coconut flour…one of my best blogger discoveries (next to peanut flour and nutritional yeast that is)! These look great girlie! But guess what…the next time you get a craving for banana bread, just defrost some of those frozen bananas. You end up with the same consistency/taste as you get with the fresh overripe ones!
Oh wow, I had no idea! Thanks lady!
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These look heavenly! I need to find some coconut flour!
These look yummy! I bet they are SUPER moist! I’d love to have you link this up at our Gluten Free Fridays recipe link up over at vegetarianmamma.com It actually will go live tonight at 7:05 pm eastern! We are having a giveaway this week from Domata Gluten Free Products! Hope that you can join us, I’d love for you to share some of your awesome goodies!!
Cindy
I would but these have sprouted whole wheat flour in them so they aren’t gluten free. Thanks though!
Your muffins look great!!
These look so good! I love banana bread and the muffins make a nice breakfast treat for the kiddos. Thanks for posting this!
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