Breakfast

Coconut banana gluten free muffin is for Breakfast, Snack.

Coconut banana gluten free muffin takes 10 minutes to prepare.

Coconut banana gluten free muffin takes 18 minutes to cook.

Coconut banana gluten free muffin makes 12 servings.

The ingredients for Coconut banana gluten free muffin are:

1.5 cup coconut flour
0.25 cup Zing baking blend
1.0 medium (7" to 7-7/8" long) Banana, fresh
1.0 tbsp *Flax Seed Meal (ground flax)
45.0 mL Water, tap
1.0 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
1.0 tbsp Coconut Oil - Nature's Way Pure Extra Virgin
1.0 tbsp Coconut Oil - Nature's Way Pure Extra Virgin
1.0 tbsp Coconut Oil Organic - Spectrum Naturals
1.0 tbsp Organic Coconut Oil (Carrington Farms ??" virgin, cold-pressed)
1.0 tsp Vanilla Extract
3.0 large Egg, fresh, whole, raw
0.5 tsp baking soda
0.25 tsp Salt

Here is how you make Coconut banana gluten free muffin:

Mix 3 T water with 1 T flax seed; combine with eggs, mashed banana; vanilla; 1/4 c Zing stevia sugar blend or 1/2 c sugar, and 1/3 c slightly warmed coconut oil. Add salt and baking soda. Blend in coconut flour. Line muffin pan with paper cups. Bake at 350 degrees for 18 minutes or so.Serving Size: Makes 12Number of Servings: 12.0Recipe submitted by SparkPeople user PATMCGHAN.

The nutritional information for Coconut banana gluten free muffin is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 154.0

• Total Fat: 9.3 g
• Cholesterol: 46.5 mg
• Sodium: 96.4 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 5.4 g
• Protein: 3.8 g

The dietary needs meet for Coconut banana gluten free muffin is Gluten Free