Sugar-Free Banana Blueberry Coconut Muffins
Ingredients:
- 1 ripe banana, mashed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon cinnamon (optional)
- 1/4 cup desiccated coconut (for sprinkle)
- 1/2 cup fresh or frozen blueberries
Method:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- Mash the Banana: In a mixing bowl, mash the ripe banana until smooth.
- Add Egg and Vanilla: Add the egg and vanilla extract to the mashed banana. Mix well to combine.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and cinnamon (if using).
- Combine Wet and Dry Ingredients: Pour the wet banana mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in Blueberries: Gently fold in the blueberries into the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Add the desiccated coconut as a topping to the muffins before baking or after they come out of the oven.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
These sugar-free Banana Blueberry Coconut Muffins offer a delightful blend of flavors and textures. Enjoy your muffins!