November 2nd, 2024
Recipes
Paleo Banana Muffins
Valentina P
- Difficulty
•
- Time 45"
You know those very faintly banana-flavored banana muffins? These are not like those. Every bite of these moist and fluffy muffins is full of banana flavor and a hint of nuttiness from the almond butter tucked in the batter. They're also grain-free and quite easy. Win-win.
How To MakeDiet Type: Paleo
Shopping List
- 2 cups almond flour
- 2 eggs
- 2 very ripe bananas, mashed
- 1/2 cup arrowroot or tapioca starch
- 1 cup walnuts or pecans (optional)
- 1/4 cup coconut sugar
- 2 tablespoons smooth almond butter and/or grapeseed oil
- 1 teaspoon banana extract (optional, for extra banana flavor)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking soda
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 350°F. Line a muffin tin with liners, or use a silicon muffin tin.
- Step 2: Mix all ingredients, except the optional nuts, in a bowl. Stir just until no big lumps remain. Fold in half of the optional nuts. Pour the batter into the muffin tin, leaving some extra room for them to rise. Sprinkle any optional remaining nuts on top.
- Step 3: Bake at 350°F for 25 to 30 minutes, or until firm to the touch. Allow to cool fully before handling.
- Serve: Enjoy as a part of a quick breakfast or snack. These freeze very well.
Nutrition
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Paleo Banana Muffins
PT45M 2 cups almond flour 2 eggs 2 very ripe bananas, mashed 1/2 cup arrowroot or tapioca starch 1 cup walnuts or pecans (optional) 1/4 cup coconut sugar 2 tablespoons smooth almond butter and/or grapeseed oil 1 teaspoon banana extract (optional, for extra banana flavor) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking soda 1 teaspoon lemon juice 1/4 teaspoon salt Gluten Free Paleo 10 Servings
Ingredients:
