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:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
  2. Mash the Banana: In a mixing bowl, mash the ripe banana until smooth.
  3. Add Egg and Vanilla: Add the egg and vanilla extract to the mashed banana. Mix well to combine.
  4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and cinnamon (if using).
  5. 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.
  6. Fold in Blueberries: Gently fold in the blueberries into the batter.
  7. 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.
  8. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. 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!