10
Stephanie says these muffins are “a gluten-
free, dairy-free, sugar-free alternative to an
American classic.”
Serves:
12
Serving Size:
1 muffin
Prep Time:
15 minutes
Inactive:
0 minutes
Cook:
20 minutes
TOTAL:
35 minutes
INGREDIENTS:
• 1 pinch salt
• ½-teaspoon baking soda
• ½-cup coconut flour
• ¼-cup coconut oil
• ½-cup unsweetened applesauce
• 1-½ to 2 ripe bananas
• ½-teaspoon banana oil (optional)
• ¼-cup walnuts (optional)
• 6 eggs
• 1 teaspoon cinnamon
• 1 tablespoon allspice
• 1 teaspoon vanilla
INSTRUCTIONS:
Preheat oven to 400 degrees. Combine applesauce, coconut oil, bananas, banana oil, vanilla and
eggs until fully mixed. Add salt, baking soda, coconut flour, allspice, cinnamon and walnuts to wet
mixture. Fill the cups of a muffin tin about ¾ full. Bake for 20 minutes or until a tooth pick comes out
clean. Note: these muffins have an eggy texture.
NUTRITIONAL VALUE:
Calories: 141
Sodium: 131 mg
Fat: 10 g
Carbohydrates: 10 g
Protein: 5 g
Sugars: 4 g
CARE-FREE BANANA BREAD
STEPHANIE
Store 486
Tuscon, AZ
141
CALORIES
PER SERVING
BREAKFAST
