These gluten-free, coconut flour muffins are great for a quick and filling meal–very high in protein also. Sure to be a favorite with anyone, carb-sensitive or not!
Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.
Blend together eggs, banana, honey, butter, vanilla extract, and salt in a large bowl with an electric mixer until combined.
Combine coconut flour, baking powder, and cinnamon in a separate bowl. Whisk into banana batter until there are no lumps. Fold in walnuts. Pour batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown, about 20 minutes.
Per Serving: 209 calories; protein 5.8g; carbohydrates 24.4g; fat 10.8g; cholesterol 92mg; sodium 196.3mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.