Tuesday, September 27, 2011

Healthy Banana Nut Muffins/Bread

I've been wanting some banana bread for a while, and have had several ready to use bananas in the freezer. I want to eat the whole loaf right now! It's delicious, nutritious, and very simple. The recipe is on Healthy Indulgences. Makes 10 muffins or 1 loaf.

4 tablespoons butter, room temp
1/2 cup erythritol
1 tsp vanilla
6 large eggs
1/2 cup coconut flour, sifted
1/4 tsp stevia extract
1/4 tsp sea salt (I used kosher salt, because that's what I had)
1/2 tsp cinnamon
1/2 tsp baking powder
3/4 cup mashed bananas (about 2 medium)
1/2 cup walnuts, chopped

Preheat oven to 350 degrees
Beat butter with erythritol until fluffy, about 2 -3 minutes. Beat in vanilla. Add eggs one at a time, beating for 30 seconds after each addition. Combine coconut flour with baking powder, cinnamon, stevia, and salt. Beat into batter until there are no more lumps. Beat in mashed banana. Fold in nuts, reserving a couple tablespoons for sprinkling on tops. Pour batter almost up to the top of greased muffin papers (the shiny tins work best). Top with nuts. Bake 35 minutes (45 minutes for loaf), covering with a sheet of foil after 30 minutes. Let cool in pans for 5 - 10 minutes. Move muffins from pan onto a cooling rack. When completely cooled, transfer to an airtight container. Store at room temperature for 24 hours, then move to fridge.

The entire house will smell like banana bread for a while, but that makes it taste that much better. When I made this, I didn't beat the butter and erythritol long enough, so it didn't rise like it should. It still tasted good though.

Happy eating!

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