24 Serves
45 Mins
Preheat your oven to 175°C and prepare your muffin tins or loaf pans by greasing them lightly.
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ItalianVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
81 mg / 4,700 mgSodium
103 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a small bowl, combine the mixed berries and agave nectar, then set them aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, sugar, and shredded coconut, reserving one tablespoon of flour for the berries.
Toss the reserved tablespoon of flour with the berry mixture to coat them, then fold the berries into the dry flour mixture.
In a separate bowl, beat the eggs and stir in the maple syrup and mashed bananas.
Create a well in the center of the dry ingredients and pour in the egg and banana mixture, stirring gently until just combined.
Spoon the batter into the prepared muffin tins or loaf pans and bake until a toothpick inserted into the center comes out clean.
19
g58
g32
g
