Banana Coconut Muffins Recipe

Name: Banana Coconut Muffins
Prep time: 10M
Cook time: 22 min
Total time: 32 min
Yield: 8
Ingredients: 4 Organic Virgin Coconut Oil; 3 Egg; 1 Bananas; 2 Sucralose Based Sweetener (Sugar Substitute); 1 Vanilla Extract; 0.75 Blanched Almond Flour; 1 Organic High Fiber Coconut Flour; 0.5 Baking Powder (Sodium Aluminum Sulfate, Double Acting); 0.25 Salt; 1 Cinnamon; 0.25 Nutmeg (Ground); 0.13 Cloves (Ground)

8.3g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 22 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.4g

Protein

14.7g

Fat

3.3g

Fiber

191.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 tbsp Organic Virgin Coconut Oil
3 large Egg
1 cup, mashed Bananas
2 tbsp Sucralose Based Sweetener (Sugar Substitute)
1 tsp Vanilla Extract
0 3/4 cup Blanched Almond Flour
1 /4 cup Organic High Fiber Coconut Flour
0 1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
0 1/4 tsp Salt
1 tsp Cinnamon
0 1/4 tsp Nutmeg (Ground)
0 1/8 tsp Cloves (Ground)

DIRECTIONS

Preheat oven to 350°F. Spray muffin tin with oil or use 8 paper liners.
Combine the oil and eggs. Add bananas, sucralose, and vanilla. Mix thoroughly.
In a separate bowl combine the almond flour, coconut flour, baking powder, salt, cinnamon, nutmeg, and cloves. Mix to combine and then add to the wet ingredients blending until fully integrated.
Bake for 22 minutes until set in the center and fragrant. Cool for 10 minutes in the pan before removing.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.