Paleo Banana Bread Muffins (Gluten free, Low-Carb

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 cups Bananas

• Refrigerated

  • 4 Eggs, medium

• Condiments

  • 1/2 cup Almond butter

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Chocolate chips
  • 1 tbsp Cinnamon
  • 1/2 cup Coconut flour
  • 1 pinch Sea salt
  • 1 tsp Vanilla

• Dairy

  • 1/4 cup Butter

Found on gimmedelicious.com

Ingredients

• 4 medium eggs (or 3 large)
• 2 -1/2 cups mashed bananas (4-5 medium)
• ½ cup almond butter (peanut butter can also be used)
• ¼ cup butter (olive oil can also be used)
• 1 teaspoon vanilla
• ½ cup coconut flour (almond flour can also be used)
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch of sea salt
• ½ cup chocolate chips (optional and not included in nutritional facts)

Directions

• Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.
• Combine eggs, bananas, almond butter, butter, and vanilla in a large bowl. Whisk until fully combined. Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of salt. Stir with a wooden spoon until fully combined.
• Spoon batter into muffin tins, ¾ full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.