Banana Bread Protein Muffins
Ingredients
- 1/4 cup coconut flour
- 1 medium ripe banana
- 2 medium eggs
- 2 egg whites
- 1/4 cup walnut pieces divided
- 3 tbsp butter softened
- 1/2 cup coconut milk from carton
- 1/4 cup Swerve
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp pink Himalayan sea salt
Instructions
- PREHEAT oven to 350 and grease 6 muffin tins with non-stick olive oil spray or coconut oil. In a small mixing bowl, whisk together coconut flour, Swerve, baking powder, cinnamon and sea salt. In a medium mixing bowl, beat egg whites until soft peaks form. Set aside.
- IN a separate mixing bowl, mash banana and use a hand mixer to beat in 2 eggs, coconut milk, and butter until smooth. Pour wet ingredients into dry and mix on low speed to combine. Stir in 1/2 of walnuts.
- USE a spatula to gently fold egg whites into batter. Using a 1/3 measuring cup, pour batter into prepared muffin tins. Sprinkle with remaining walnuts. Bake 25-30 minutes. Cool 10 minutes.
Notes
Yields 6 muffins.
Nutrition
Calories: 315kcal | Carbohydrates: 18g | Protein: 10g | Fat: 23g | Fiber: 6g | Net Carbs: 12g