Blackberry-Banana Coconut Muffin Bites
These bite-sized muffins are delicious as is but the recipe also works well grated veggies added to it. I like to add zucchini or carrot - or both! Sometimes carrot and raisin. Try your own combo!
(This recipe from Natural Noshing: http://naturalnoshing.wordpress.com/2011/05/31/blackberry-banana-coconut-muffin-bites/)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 cup coconut flour
- 1/8 tsp sea salt
- 2 eggs, room temperature and well beaten
- 1 egg white room temperature and well beaten
- 1 smallâ ripeâ banana, well mashed
- 1/2 tbsp gluten free vanilla extract (i use mccormicks)
- 2 tbsp honey (or other sweetener if desired)
- 2 tbsp oil (i use coconut oil in liquidâ state but other c
- 3 tbspâ milk (coconutâ almond rice, soy or cow’sâ milk could be substituted)
- a small container of blackberries (raspberries or
- Carbohydrate 2.28141541855596 g
- Cholesterol 10.1677083333333 mg
- Fat 9.93458375515502 g
- Fiber 1.56911242837784 g
- Protein 0.69251916721628 g
- Saturated Fat 7.83656621290423 g
- Serving Size 1 1 Serving (14g)
- Sodium 48.9097291696224 mg
- Sugar 0.712302990178122 g
- Trans Fat 0.633701291975105 g
- Calories 96 calories
1. Preheat oven to 350F. Line mini muffin tins with paper liners or grease well. 2. Whisk all dry ingredients in a small bowl (coconut flour through cinnamon) until well combined. 2. In a separate medium bowl, add wet ingredients (egg through milk) and whisk until mixed well. 4. Add dry ingredients to the wet and stir to mix. Divide batter into muffin tins, about 2/3 full. 5. Press berries into tops of batter and bake for about 12-15 minutes, until slightly golden brown and cooked through. (all ovens may vary so check at 12 minutes to check for doneness)
