If you are looking for my old banana muffins recipe with almond flour, coconut cream and applesauce, this is it. I have since discovered a new almond flour banana muffin that is more simple and better consistency but wanted to make sure those who love the old recipe still have access to it.
Thank you!
Ingredients
- 2 medium ripe bananas, mashed
- 3 large eggs, lightly beaten
- ½ cup unsweetened applesauce
- ¼ cup coconut milk or cream (from a can)
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F.
- Line 12-cup muffin tin with paper liners; set aside.
-
In a large bowl, mix together all ingredients in the order listed. Scoop mixture evenly into the muffin cups. (I use my medium sized cookie scoop.)
-
Bake 20 minutes or until thoroughly set in the middle.
Nutrition
Calories: 156kcal | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 205mg | Potassium: 141mg | Fiber: 3g | Sugar: 4g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
(Nutrition information is an estimate only.)
Kim says
Thank you for this recipe. It is hard to find low carb recipes without artificial sugar! These are delicious with minimal spike in blood sugar. I am a fan!
Jude says
Just want to know the nutrition info on the banana muffin recipe with the coconut milk in it. Also can the calorie count go down on the other muffin recipe with 3 cups of almond flour and 3 bananas and 3 eggs go down using 2 of each of those instead as 208 calories is too many for me. Thank you
Nikki Gladd says
Hi Jude,
I updated this post to include the nutrition information on the old banana muffins recipe.
The new banana muffins are a little larger than the old muffin recipe. So, the easiest way to cut the calorie count is to make smaller muffins. I fill each muffin cup to the top and they tend to puff up over the liners. Instead, you can fill each muffin tin to just half or three-quarters full, which I'm guessing would end up yielding 15 to 18 muffins. If 15 muffins, each muffin is 166 calories (estimate) and a yield of 18 muffins each muffin is 139 calories.
If you try to reduce the ingredients as you stated, I do not know that the muffins will turn out the same and couldn't tell you nutritional value estimations unless I thoroughly tested.
Hope this made sense and helps! Thanks!