Post by Loupy on May 27, 2016 22:53:51 GMT -7
Skinny Strawberry Banana Bread
From: Skinny Ms @ skinnyms.com/
Banana bread made with gluten-free flour is nice, but stir in strawberries and suddenly you’ve got a treat that’ll make everyone smile for a month! This delicious banana bread is so simple to make, sweetened with a bit of coconut sugar (or pure maple syrup, if you please), then baked into two-bite mini loaves. You can also cook this recipe into regular-sized mini loaves, standard-sized muffins, or mini muffins. The batter works perfectly for every kind of baking pan!
Yields: 24 mini loaves
Yields: 36 muffins
Ingredients
1 cup mashed over-ripe bananas
1 1/4 cup gluten-free flour (Pamela's was used for this recipe) *recipe is Paleo if paleo-friendly grain-free, gluten-free flour is used
1 1/2 tablespoons arrowroot powder
2 1/2 teaspoons baking powder
3 tablespoons maple syrup or coconut sugar
2/3 cup coconut milk (lite or whole will work)
2 tablespoons coconut oil, melted
1 tablespoon cinnamon
1 tablespoon vanilla
2 1/2 tablespoons chia seeds
1 cup finely-chopped fresh strawberries
Directions
Preheat oven to 350 degrees.
In a blender or food processor, beat together the bananas,gluten-free flour, arrowroot powder, sweetener, vanilla, baking powder, coconut milk, coconut oil, and cinnamon together.
Stir in chia seeds.
Allow to sit for 5 minutes while the chia seeds thicken the batter.
Add the finely chopped berries to the batter and stir them in gently
Spray a 24-count mini loaf tin (or 36-count mini muffin tin) with nonstick olive oil spray.
Spoon batter into baking tin.
Bake for 8-12 minutes, or just until the center of each muffin springs back when touched lightly.
Remove and cool.
If desired, drizzle more coconut cream & chia seeds over cooked loaves.
Serve and enjoy!
Nutritional Information
For the mini loaves: Yields: 24 mini loaves | Serving Size: 1 mini loaf | Calories: 87 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 55 mg | Carbohydrates: 15 g | Dietary Fiber: 1 g | Sugars: 7 g | Protein: 1 g | SmartPoints: 4 |
For the muffins: Yields: 36 muffins | Serving Size: 1 muffin | Calories: 58 | Total Fat: 2 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 36 mg | Carbohydrates: 10 g | Dietary Fiber: 1 g | Sugars: 5 g | Protein: 1 g | SmartPoints: 3 |
From: Skinny Ms @ skinnyms.com/
Banana bread made with gluten-free flour is nice, but stir in strawberries and suddenly you’ve got a treat that’ll make everyone smile for a month! This delicious banana bread is so simple to make, sweetened with a bit of coconut sugar (or pure maple syrup, if you please), then baked into two-bite mini loaves. You can also cook this recipe into regular-sized mini loaves, standard-sized muffins, or mini muffins. The batter works perfectly for every kind of baking pan!
Yields: 24 mini loaves
Yields: 36 muffins
Ingredients
1 cup mashed over-ripe bananas
1 1/4 cup gluten-free flour (Pamela's was used for this recipe) *recipe is Paleo if paleo-friendly grain-free, gluten-free flour is used
1 1/2 tablespoons arrowroot powder
2 1/2 teaspoons baking powder
3 tablespoons maple syrup or coconut sugar
2/3 cup coconut milk (lite or whole will work)
2 tablespoons coconut oil, melted
1 tablespoon cinnamon
1 tablespoon vanilla
2 1/2 tablespoons chia seeds
1 cup finely-chopped fresh strawberries
Directions
Preheat oven to 350 degrees.
In a blender or food processor, beat together the bananas,gluten-free flour, arrowroot powder, sweetener, vanilla, baking powder, coconut milk, coconut oil, and cinnamon together.
Stir in chia seeds.
Allow to sit for 5 minutes while the chia seeds thicken the batter.
Add the finely chopped berries to the batter and stir them in gently
Spray a 24-count mini loaf tin (or 36-count mini muffin tin) with nonstick olive oil spray.
Spoon batter into baking tin.
Bake for 8-12 minutes, or just until the center of each muffin springs back when touched lightly.
Remove and cool.
If desired, drizzle more coconut cream & chia seeds over cooked loaves.
Serve and enjoy!
Nutritional Information
For the mini loaves: Yields: 24 mini loaves | Serving Size: 1 mini loaf | Calories: 87 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 55 mg | Carbohydrates: 15 g | Dietary Fiber: 1 g | Sugars: 7 g | Protein: 1 g | SmartPoints: 4 |
For the muffins: Yields: 36 muffins | Serving Size: 1 muffin | Calories: 58 | Total Fat: 2 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 36 mg | Carbohydrates: 10 g | Dietary Fiber: 1 g | Sugars: 5 g | Protein: 1 g | SmartPoints: 3 |
