Go Back Email Link
–+ servings

Coconut Banana Mini Buns (SCD)

Course: Dessert
Cuisine: American
Keyword: bannana, bread, buns, coconut, SCD, walnut
Prep Time: 20 minutes
Cook Time: 23 minutes
cooling: 30 minutes
Total Time: 43 minutes
Servings: 24 muffins
Calories: 60kcal
Author: Chef Verde
These SCD banana mini buns are full of nutrients.
Print Recipe
US Customary - Metric

Ingredients

  • 3 bananas very ripe bananas
  • 5 eggs
  • ½ tbsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp nosalt
  • ¾ c coconut flour
  • 1 ½ tbsp honey raw

Optional Add-Ins:

  • ¼ tsp nutmeg
  • ¼ c walnuts chopped
  • ¼ c coconut flakes

Instructions

  • Preheat oven to 350°F. and line 6  4" bun pans with parchment paper squares.
  • In medium bowl, mash bananas with a fork. 
  • Whisk eggs and honey (optional) in a small bowl with salt, baking soda, vanilla extract, nutmeg (optional) and cinnamon.
  • Add to the bananas and whisk to combine.
  • Add coconut flour and stir to combine.
  • Fold in nuts and coconut flakes if using.
  • Coconut flour/flakes absorbs liquid so you may need to thin the batter. Batter should be very thick, but pourable.
  • Add batter to bun pans using a #10 scoop or large serving spoon. Distribute evenly in each bun pan.
  • Bake in preheated oven in parchment paper lined bun pans at 25 minutes.

Notes

If the batter is too thick, thin it with coconut milk, oil or water.
This recipe evolved from the Banana Bread recipe found at The Healthy Gut Company

Nutrition

Calories: 60kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 34mg | Sodium: 89mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 1.3mg | Calcium: 8mg | Iron: 0.4mg