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!
Know someone that would love this recipe? Share it!
- Prep 10 MINS
- Cook 30 MINS
- Yields 20
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.
Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!
Icing Drizzle - Optional
Make Coconut Yoghurt Drizzle to top your mini muffins or just add some shaved coconut on top before baking
Low Carb Banana Bread MixAUD$ 9.95
Vegan Egg Replacer (180g)AUD$ 6.95
98% Sugar Free Vanilla Icing MixAUD$ 9.95
1Preheat 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.
2Make up the 2 eggs with the egg replacer, this is to be added into the wet ingredients
3Empty 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.
4Pour the wet mix into the dry mix and gently fold until just combined.
5Spoon the mixture into the muffin cases evently and decorate with extra banana and coconut (optional).
5Place in the oven and bake for 25-30 minutes. Check with a skewer. After baking, remove from tin and place on cooling rack.
Chill & Slice
■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