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Add a photoI wanted to find a healthy pre-run breakfast for my cousin and I. My cousin has celiac sprue, and she can't tolerate any form of gluten. Since it is very difficult to make moist gluten free breads, I used ALL NATURAL GLUTEN FREE CAFE: ALL PURPOSE BAKING MIX. Never have I had such wonderfully moist and delicious gluten free bread products before. I think the bananas had a positive effect as well!
Ingredients
- 1 1/2 C. all-purpose flour (or gluten free all purpose baking mix)
- 1/2 C. Splenda baking blend
- 1/2 C. baking cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1 1/2 C. mashed ripe bananas
- 1/3 C. canola oil
- 1 egg
- 1 C. flaked coconut
Directions
- Preheat oven to 350 degrees.
- In a large bowl, combine the first six ingredients.
- In a small bowl, combine bananas, oil and egg, and flaked coconut; stir into dry ingredients just until moistened.
- Fill greased muffin cups, (I use paper cupcake liners) three fourths full.
- Bake at 350 degrees for 20-25 minutes or until muffins test done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 12 servings | |
| Calories 190 | |
| Calories from Fat 71 | 37% |
| Total Fat 8.13g | 10% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 16mg | 5% |
| Sodium 234mg | 10% |
| Potassium 99mg | 3% |
| Total Carbs 27.46g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 10.41g | 7% |
| Protein 3.05g | 5% |
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