Low Carb Banana Coconut Muffins

Name: Low Carb Banana Coconut Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 20
Ingredients: 1 pack of Low Carb Banana Bread; 2 large overripe bananas, mashed (approx. 200g); 2 "eggs" worth of Vegan Egg Replacer; 1 cup desiccated coconut (50g); 1/3 cup milk of choice; 1/3 cup olive oil; Optional - Shaved coconut on top.; Icing Drizzle Optional - Make Coconut Yoghurt Drizzle to top your mini muffins or just add some shaved coconut on top before baking

These super moist Low Carb Banana Coconut Muffins are the perfect treat with your afternoon cuppa! They are gluten-free, low carb and packed full of healthy ingredients. Enjoy a cafe-style treat at home, or take a batch into work and surprise your colleagues with these delectable cakes!

Low Carb Banana Coconut Muffins

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

118

Ingredients

1 pack of Low Carb Banana Bread
2 large overripe bananas, mashed (approx. 200g)
2 "eggs" worth of Vegan Egg Replacer
1 cup desiccated coconut (50g)
1/3 cup milk of choice
1/3 cup olive oil
Optional - Shaved coconut on top.
Icing Drizzle Optional - Make Coconut Yoghurt Drizzle to top your mini muffins or just add some shaved coconut on top before baking

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Directions

Preheat a fan-forced oven to 160°C and prepare a muffin tin with muffin wrappers, if using patty cases, give them a spray to avoid sticking, or use a silicone muffin/ cupcake tin.
Make up the 2 eggs with the egg replacer, this is to be added into the wet ingredients
Empty the pack of banana bread mix into a large bowl, and add the coconut. In a separate bowl, whisk together egg replacer, oil, milk and mashed banana.
Pour the wet mix into the dry mix and gently fold until just combined.
Spoon the mixture into the muffin cases evenly and decorate with extra banana and coconut (optional).
Place in the oven and bake for 25-30 minutes. Check with a skewer. After baking, remove from tin and place on cooling rack.

Recipe Note

Low Carb Banana Coconut Muffins must be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) for up to 3 months.

We use unsweetened almond milk in our baking.

The oil used - mild olive oil

Nutrition

Serving Size 45
Calories 118, Protein 4.3 grams, Fat 6.3 grams, Saturated Fat 2.3 grams, Carbs 7.6 grams, Sugar 1.9 grams, Sodium 49 milligrams

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Low Carb Banana Coconut Muffins