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Banana & Flax Mini Muffins - Gluten- & Sugar-free

Submitted by: | Source: Ginaslp123

Banana & Flax Mini Muffins - Gluten- and sugar-free
2013-01-21 Other
5 1

These yummy mini-muffins are gluten-free and do not require any added sugar. Beating the egg yolk and white separately makes the muffins light. The bananas and coconut oil make them moist. Flax seeds add a nice nutty flavor.

  • Servings: 12
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes


½ cup Rice Flour, sifted to aerate
1 Tbsp Cinnamon
½ Tbsp Nutmeg
½ tsp Baking Soda
¼ tsp Salt
2 Ripe Medium-size Bananas, mashed
1 Egg, separated
1 Tbsp Coconut Oil
2 Tbsp Water, hot but not boiling
2 Tbsp Ground Flax Seed


Preheat oven to 425 degrees. Prepare tiny muffin pan using baking cups or grease with coconut oil. Mix rice flour, cinnamon, nutmeg, baking soda and salt with fork. Set aside.

Beat egg yolk and water until thick and creamy. Add coconut oil to yolk mixture and mix. Add banana and flax seed to wet mixture, blend until smooth consistency.

Using clean beaters, beat egg white until frothy. Using a rubber spatula, gently fold egg white into wet mixture until combined.

Gradually fold in dry flour mixture about 1/8 cup (2 Tbsp.) at a time, stirring gently to incorporate. Consistency should be thick but not sticky.

Drop by spoonfuls into cupcake pans. Bake for 10-14 minutes or until done. Cool 5 minutes before serving. Store in sealed container to keep moist.

Helpful Tips:

Nutrition Information from Serving Size: one muffin Calories: 65 (19 from fat) Total Fat: 2.1 g Saturated Fat: 1.3 g Trans Fat: 0.0 g Cholesterol: 14 mg Total Carbs: 10.4 g Dietary Fiber 1.5 g Sugars 2.5 g Protein 1.4 g