Skinny Strawberry-Banana Bread

skinny-strawberry-banana-bread

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!

Nutrition Facts

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

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

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