Banana & Flax Mini Muffins - Gluten- & Sugar-free
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
|½ cup||Rice Flour, sifted to aerate|
|½ tsp||Baking Soda|
|2||Ripe Medium-size Bananas, mashed|
|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.
Nutrition Information from caloriecount.com 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