Post by Loupy on Aug 24, 2018 17:19:45 GMT -7
Amazing Paleo Banana Nut Muffins
From: Jess @ paleogrubs.com/banana-nut-muffins-recipe
These muffins have just the right combination of banana and sweetness from the coconut flour, with a little added crunch from the walnuts on top. Add a pat of butter, and you have got one delicious way to wake up in the morning.
Makes: 12 servings
Ingredients
4 bananas, mashed with a fork (the more ripe, the better)
4 eggs
1/2 cup almond butter
2 tbsp coconut oil, melted
1 tsp vanilla
1/2 cup coconut flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Directions
Preheat oven to 350 degrees F.
Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla.
Using a hand blender, blend to combine.
Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Blend into the wet mixture, scraping down the sides with a spatula.
Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
Bake for 20-25 minutes, until a toothpick comes out clean.
Serve warm or store in the refrigerator in a resealable bag.
Nutritional Information
Calories: 161
Fat: 10.3g
Carbs: 14.1g
Sugar: 5.6g
Fiber: 4g
Protein: 5.2g
From: Jess @ paleogrubs.com/banana-nut-muffins-recipe
These muffins have just the right combination of banana and sweetness from the coconut flour, with a little added crunch from the walnuts on top. Add a pat of butter, and you have got one delicious way to wake up in the morning.
Makes: 12 servings
Ingredients
4 bananas, mashed with a fork (the more ripe, the better)
4 eggs
1/2 cup almond butter
2 tbsp coconut oil, melted
1 tsp vanilla
1/2 cup coconut flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Directions
Preheat oven to 350 degrees F.
Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla.
Using a hand blender, blend to combine.
Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Blend into the wet mixture, scraping down the sides with a spatula.
Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
Bake for 20-25 minutes, until a toothpick comes out clean.
Serve warm or store in the refrigerator in a resealable bag.
Nutritional Information
Calories: 161
Fat: 10.3g
Carbs: 14.1g
Sugar: 5.6g
Fiber: 4g
Protein: 5.2g
