Paleo Banana Nut Muffins
Paleo Banana Nut Muffins is a morn meal that serves 12. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 199 calories, 5g of protein, and 15g of fat per serving. For 65 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Bakerita has 231 fans. Head to the store and pick up almond butter, baking powder, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 28 minutes. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Amazing Paleo Banana Nut Muffins, Gluten Free Bananan Oatmeal Muffins with Banana Nut Cheerios, and Paleo Maple-Nut Porridge with Banana.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 18 minutes
Ingredients:
1/3 cup almond butter
¾ teaspoon baking powder
¾ teaspoon baking soda
3-4 large ripe bananas (1⅔ cups mashed or 380 grams)
1/3 cup (50 grams) coconut flour
3 tablespoons coconut oil, melted
3 eggs, room temperature
1 teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup toasted walnuts, chopped
Equipment:
muffin tray
bowl
oven
toothpicks
wire rack
Cooking instruction summary:
Preheat the oven to 350F. Line a 12 pan muffin tin with paper liners or grease with coconut oil.In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and cup almond butter until fully combined.Add the coconut flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the walnuts.Divide the batter between the prepared muffin tins.Bake in the preheated oven for about 16-19 minutes. A toothpick inserted into the center of a muffin should come out clean.Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.
Step by step:
1. Preheat the oven to 350F. Line a 12 pan muffin tin with paper liners or grease with coconut oil.In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and cup almond butter until fully combined.
2. Add the coconut flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the walnuts.Divide the batter between the prepared muffin tins.
3. Bake in the preheated oven for about 16-19 minutes. A toothpick inserted into the center of a muffin should come out clean.
4. Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.
Nutrition Information:
covered percent of daily need
