Banana Coconut Bran Muffin Recipe

These gluten-free muffins are chock full of healthy ingredients – high in iron, fiber, protein and vitamins, they will keep you full for hours! One muffin has 110 calories and 4.4 grams of fiber – 17% of the recommended daily value!

Serves: 24 muffins

Weight Watchers SmartPoints: 4SP

Ingredients

Dry

• 1/2 C Bob’s Red Mill gluten-free Mighty Tasty Hot Cereal
• 1/2 C coconut flour
• 1/2 C freeze dried bananas – puréed in the blender to powder (you can get these at Whole Foods, Trader Joe’s or Ocean State Job Lot)
• 1 C gluten free flour blend
• ½ C buckwheat groats
• 2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1 1/2 tsp nutmeg
• 1/2 C flaked unsweetened coconut

Wet

• 2 ripe bananas, mashed
• 1 C unseetened applesauce
• 2/3  C low-fat coconut milk
• 4 organic egg whites or 2 large organic eggs
• 1/2 C maple syrup
• 1 tsp Tahitian vanilla extract
• 1 tsp banana extract – optional
• 1 tsp coconut extract – optional

Fruits and Nuts

• 1/2 C flaked unsweetened coconut
• 1/2 C dried bananas – chopped (you can get these are Whole Foods or Trader Joe’s)
• 1/2 C chopped pecans

Instructions

1. Preheat your oven to 375F and line your muffin tins with paper cups or coat with cooking spray
2. In a large bowl combine dry ingredients and whisk until well incorporated and set aside
3. In a separate bowl, mash banana with a fork, until almost frothy in consistency.
4.  Add the rest of the wet ingredients and whisk until well blended
5. Pour wet ingredients into dry ingredients and stir with a wooden spoon or spatula until well combined, then fold in nuts and dried bananas
6. Top with remaining flaked coconut
7. Pour mixture into prepared pan
8. Bake for 25-30 minutes until tops look nice and crunchy and a toothpick inserted comes out clean.
9. Allow to cool for 5 minutes before removing from the pan and then place on on a wire rack until they reach room temperature
10. Store in an airtight container for up to 5 days

Enjoy!