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Old 02-22-2009, 12:36 PM   #1
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Banana Bread Muffins w/pics

These moist banana nut muffins are made with coconut flour! They are fluffy and heavenly warmed with a pat of butter for a quick breakfast. Use pecans or walnuts, or just leave the nuts out. They also also great with sugar-free chocolate chips!




Banana Bread Muffins

Makes 10 muffins


Ingredients:
1/2 cup sifted organic coconut flour
4 tablespoons organic butter, softened
6 eggs
3/4 cup mashed banana (2 medium bananas, overripe to the point of being black)
1/2 cup erythritol
1/4 teaspoon good-tasting pure stevia extract (Nunaturals)
1/4 teaspoon unrefined sea salt
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon aluminum-free baking powder
1/2 cup walnuts or pecans, chopped


Preparation:
Preheat oven to 350 degrees Fahrenheit.

Beat eggs 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, and beat into batter until there are no lumps. Beat in banana. Fold in nuts, reserving a couple tablespoons for sprinkling the tops. Pour batter into greased muffin papers. Bake 35 minutes, covering the muffins with a sheet of foil after the 30 minute mark. Let cool in pans for 5-10 minutes, then remove and let muffins finish cooling on a wire rack. When completely cooled, transfer to an airtight container. Store at room temperature for 24 hours, then move to the refrigerator.

~5.5g net carbs per muffin of a recipe
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Old 02-22-2009, 01:19 PM   #2
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wow--they look yummo...thank you so much for this recipe, Lauren
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Old 02-22-2009, 01:35 PM   #3
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Ohh, those look good.

Can I sub almond flour or carbalose? I dont have any coconut flour.
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Old 02-22-2009, 01:38 PM   #4
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Nigel, you're welcome! They are yummo for breakfast.

Bar10der, sorry, there's no sub for coconut flour! It sucks up a lot of eggs, unlike other flours. I bet there's a great recipe on the forum somewhere for an almond flour based banana bread, though!
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Old 02-22-2009, 03:12 PM   #5
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OMG Lauren GF!!


Guess what I am making tommorow!! I got coconut flour that I need to use and this will be GREAT to try..I was thinking...do you think this would make a loaf of Banana Bread instead of the muffins? I am thinking YEP!! I am going to put SF Chocolate Chips in mine...Oh..and T has the Cocount Flour on sale again..


I HATE that happen to you Lauren..I see about it on your blog gf... Did you report it to the school that happened?..do you live on Campus or off campus...

TY GF!!

HUGS!
Christina
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Last edited by mac24312; 02-22-2009 at 03:15 PM..
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Old 02-22-2009, 03:22 PM   #6
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I had just been doing some research on coconut flour and wondering how good it is.

Thank you Lauren!

Now to find some locally!

Tricia

PS You so much look like my children's former babysitter. You are about the same age. She is a Sophomore at North Greenville College

Last edited by pudellvr; 02-22-2009 at 03:23 PM.. Reason: spelling!!!
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Old 02-22-2009, 09:15 PM   #7
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Thank you!!!!
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Old 02-22-2009, 09:18 PM   #8
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Lauren, I am zcarbing right now but these look delish. ZC means I can't eat any or your chewy nut cookies I so love either, it is HARD!!! But, I have to get some more weight off, then I can try these. Sorry about the loss of your items, that was a raw deal!!!
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Old 02-23-2009, 05:37 AM   #9
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Oh glory! These look wonderful! I have about 35lbs of frozen bananas so these could help eat through those (they were free and while the family loves banana bread, there was never anything I can have comparable so I wouldn't be tempted by theirs....until now!! )

Thank you so much!!
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Old 02-23-2009, 05:50 AM   #10
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Quote:
Originally Posted by jacksmixedtape View Post
These moist banana nut muffins are made with coconut flour! They are fluffy and heavenly warmed with a pat of butter for a quick breakfast. Use pecans or walnuts, or just leave the nuts out. They also also great with sugar-free chocolate chips!

~5.5g net carbs per muffin of a recipe
Thank you so much for sharing this! I love banana bread and I do have coconut flour on hand. During my induction, I should avoid fruit and nuts but I will definitely be trying these once I'm off. That would also take care of my foot/leg crramps from too low potassium I've been experiencing.
They look scrumptious!
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Old 02-23-2009, 07:03 AM   #11
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could banana davinci be subbed for the ral bananas?
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Old 02-23-2009, 07:58 AM   #12
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Quote:
Originally Posted by jacksmixedtape View Post
Bar10der, sorry, there's no sub for coconut flour! It sucks up a lot of eggs, unlike other flours. I bet there's a great recipe on the forum somewhere for an almond flour based banana bread, though!
Thanks.

I'm sorry about your loss. I just read that on your blog.
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Old 02-23-2009, 08:58 AM   #13
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LAUREN! Somebody stole your STUFF?!! THE BASTIDS! I hope you find out who it was and/or get your stuff back - I'm so sorry! That sux major swampwater.....
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Old 02-23-2009, 11:12 AM   #14
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Hey, Lauren...my muffins are in the oven this very second. I noticed after I started the recipe that there's a typo....The first sentence should say "Beat butter with erythritol". I put the eggs in and wondered how something so liquid could be described as fluffy...then I realized the mistake. So my muffins had bigger lumps of butter than they probably should have, but I think they should turn out ok.

Love your recipes....they are what keep me on track with lc. Seriously. Thanks.
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Old 02-23-2009, 11:17 AM   #15
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Oh Lauren - that is awful that your things were taken.....I just don't understand people sometimes. to you!!
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Old 02-23-2009, 11:47 AM   #16
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OK...we just ate our muffins, and me and the 3 little kiddos give them 2 thumbs up. They taste just like banana nut muffins. Seriously! And I never would have guessed they were low carb. The texture is perfect. Even with the little baking faux pas of adding the eggs too early, they turned out fabulous.

This was my first coconut flour baking experience and I think I'm sold. They were fabulous. And I love that you use so many eggs, because I just get a kick out of a baked item being so full of good fats and protein. What a perfect combination. I'm so glad I bought a small case of coconut flour. I'll be baking much more with it.

I'm going to try Lauren's "English Muffins" next.
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Old 02-23-2009, 12:10 PM   #17
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That settles it! I must get me some coconut flour! These muffins look delicious.

to Lauren.
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Old 02-23-2009, 01:08 PM   #18
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Could I substitute the erythritol for a sprinkle of stevia?
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Old 02-23-2009, 01:38 PM   #19
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Lauren, your muffins look delicious! So sorry to hear your things got swiped! That's unreal. I hope you can buy some more and put them in a safer spot this time - like in your room with you?
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Old 02-23-2009, 01:50 PM   #20
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Oh my, I'm sorry to hear all of your kitchen supplies were taken! That just STINKS!

These muffins looks fantastic! Thanks Lauren! Hope you are able to track down your things.
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Old 02-23-2009, 02:24 PM   #21
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I'd venture a guess that whoever swiped her cooking/baking supplies has never tasted one of her creations. If they had, they'd have supplied her with more stuff rather than swiping it!! Lauren, you're amazing!
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Old 02-23-2009, 03:31 PM   #22
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Yes she is...Baking right now as I type..

HUGS!
Christina
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Old 02-23-2009, 05:34 PM   #23
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Lauren-I can't wait to try these! When do you have time to go to class and study?
Leugh
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Old 02-23-2009, 06:36 PM   #24
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Lauren... these look great and I'm sure they are wonderful as are all of your recipes!

How rude of someone taking your stuff!!! When I was in college someone stole my bike!!

Hugs to you.... hopefully your stuff will show up!

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Old 02-23-2009, 06:37 PM   #25
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could banana davinci be subbed for the ral bananas?
[COLOR="Blue"]Yeah, I'm sure - I'll just hold out for the real thang - bananas - when I can carb up.[/COLOR]
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Old 02-24-2009, 06:31 AM   #26
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I ordered some nunaturals stevia it's suppsosed to be here on Friday. I think I will be making 1/2 of this recipe on Saturday it looks wonderful!! I'm sure the bunch of bananas I bought the other day will be ready by then Unless the family decides this is the week they are going to actually EAT them Maybe I should hide me 1 banana to make sure.
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Old 02-26-2009, 09:28 AM   #27
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Christina - Did you end up trying them? The SF chocolate chips sound great! I ended up tossing some homemade choc chips in a batch and it turned out really well.

pudellvr - Hope you find some coco flour! Maybe I'll run into this look-a-like around NC somewhere.

Buffy - Good luck with ZCing! Cooking LC treats can be something to look forward to.

bwylde - That's a lot of frozen bananas! Hope you find a way to use all of them.

Linda - Good luck getting through induction!

Bar10der - Thanks for the condolences!

Char - You are always so hilarious! Yeah, it's too bad 'cause I would've shared my cookies with them.

SmileySue - Thank you so much! Haha, I gladly would've shared some low carb treats with the culprit.

B. - Glad you tried them and they worked out, even with the lumps! I corrected the recipe at my blog. Thanks for catching that.

Sweeteater - Try coconut flour! You won't regret it.

Splendalicious - The stevia by itself would not taste good, but you could try a small batch and see!

Jennifer - Thanks, I am definitely keeping all of my stuff in my tiny room now! Good to see you on LCF.

Angie - Thanks! I think they are gone for good, but at least I learned a lesson.

Gary - Thank you!

Libbysmom - I figure we can always sleep AFTER college, LOL!

Sweetdreams - Aw, there always seem to be some sort of incident like that at college! Guess it's just part of the experience.

Kathy - Hope you try the muffins, and enjoy the stevia!

Does anyone have any advice as to how to replace eggs in coconut flour recipes? Someone asked me that, and I have no idea how to go about replacing in a recipe that is basically all eggs! Thoughts?
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Old 02-26-2009, 09:52 AM   #28
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That's a tricky one. I know with vegan cooking xanathan or guar gum acts as a binder instead of eggs in baked goods. Wonder if water/gum mixture would work? I have no idea how much gum/water would equal 1 egg though. Also, the flavor of the yolks would be missing. Wonder if you could use 1 or 2 eggs and make up the difference with water/gum?

Here's some info I got off another site. Disclaimer - I've never used any of these items to sub for eggs. FYI - Bob's Red Mill also has an egg replacer product. The ingredients are: Whole soy flour, wheat gluten, corn syrup solids, align (from algae). 1 TBS egg replacer to 3 TBS water.

EGG SUBSTITUTES

ONE (1) egg equals any one of the following:

2 Tbs. flour
˝ tsp. oil
˝ tsp. baking powder
2 Tbs. liquid

2 Tbs. water
1 Tbs. oil
˝ tsp. baking powder

1 Tbs. flaxseed (ground in coffee mill)
3 Tbs. warm water

1 Tbs. gelatin or fruit pectin
3 Tbs. warm water

Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes.

To replace eggs in casseroles, burgers, or loaves try mashed vegetables, tahini, (sesame seed butter) nut butters or rolled oats.

Last edited by BikerAng; 02-26-2009 at 09:59 AM..
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Old 02-26-2009, 11:01 AM   #29
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Yes Laruren..

Sorry I have not had time to post...I have made 2 batches of these....they are great!! The first batch I over baked a little but the second batch came out perfect!! With the first batch I just put them in my non-stick muffin pan...cooked them at the same temp you did..didnt use muffin cups and they come out very dark..still very moist and good..had 2 more leftover bananas and this time I used my silicon muffin cups in my non-stick pan and cut the temp back 25 degrees because of using a dark, metal pan...these were the best of the 2 attempts!! Both are great thou..

Lauren..the only sub I know you can use for Eggs is Mayo...but I dont know how it would react with the Coconut Flour...but the 1 Tbs. flaxseed (ground in coffee mill) and 3 Tbs. warm water combo Angie posted might work too...



Once again a wonderful recipe GF!!

HUGS
Christina
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Old 03-08-2009, 06:16 PM   #30
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I made this recipe today but made mine in a loaf pan and it came out great. I had to bake it for almost an hour but it was worth the wait. I just used about 1/8 tsp of stevia and about 1/4 tsp of honey and it was sweet enough along with the sweetness of the bananas. Thanks for another great recipe
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