Mini Banana Coconut Scones
These small scones are inspired by the Banana-Coconut Cookies in Flourless.
Servings 10 (Makes about 20)
Calories 118kcal
Ingredients
- 1 cup mashed very ripe bananas (from about 2 medium bananas)
- 2 tablespoons butter (melted and slightly cooled)
- 1 egg (lightly beaten)
- 1 1/4 cups quick oats (or rolled oats ground slightly in the food processor)
- 1/2 cup shredded unsweetened coconut
- 1/3 cup almond meal (or ground almonds)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper or a Silpat.
- Combine all ingredients in a medium bowl, mixing thoroughly.
- Scoop by the tablespoon (use your finger to gently push each portion out) onto the prepared baking sheet, reforming as needed into little mounds.
- Bake for 20-22 minutes or until firm and lightly browned. Serve warm.
Notes
- Line your baking sheet with parchment paper so the bottoms crisp but don't stick.
- Stir the batter together gently.
- Use very ripe bananas that have a lot of brown spots for sweetness.
- Add in the optional chia seeds for additional healthy fats (but know they aren't 100% necessary).
- Use a tablespoon measuring spoon to portion out the dough.
- To store, let scones cool completely and store at room temperature in an airtight container for up to 3 days or in the fridge for up to 5. Heat briefly before serving if desired.
Nutrition
Calories: 118kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 112mg | Potassium: 152mg | Fiber: 3g | Sugar: 4g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg