Banana Muffins

People are always asking me for yummy breakfast recipes that will fill them up, and give them energy on the go. These muffins are my latest obsession, lightly sweet, low in calories, and easy to make. I use coconut flour, which is easy to find in any health food store. It is a good source of fiber and has a neutral flavor.

Banana Breakfast Muffins

Makes 8 Muffins

1/2 cup coconut flour

1/4 cup flaxseed meal

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

2 medium bananas, peeled and mashed with a fork

1/2 cup nonfat milk

1/4 cup brown sugar

4 egg whites

Preheat your oven to 350 F. Line a standard-sized muffin tin with 8 paper liners, set aside.

In a medium sized bowl whisk together the coconut flour, flaxseed meal, baking soda, salt, and cinnamon.

Add the mashed banana, nonfat milk, brown sugar, and egg whites, and stir to combine.

Spoon the mixture into the paper-lined muffin tin, filling each one about 3/4 full.

Bake for about 25 minutes, or until a toothpick inserted into the center of the muffins comes out with moist crumbs attached.

Cool completely, then store in an airtight container.

Nutritional Information (all nutritional information is approximate)
Per Serving:

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