Paleo Banana Nut Muffins

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 Bananas (1 2/3 cups, large ripe

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/3 cup Almond butter

• Baking & Spices

  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/3 cup Coconut flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Walnuts, toasted

Found on bakerita.com

Ingredients

• 3-4 large ripe bananas (1⅔ cups mashed or 380 grams)
• 3 eggs, room temperature
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ⅓ cup almond butter
• ⅓ cup (50 grams) coconut flour
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup toasted walnuts, chopped

Directions

• Preheat the oven to 350ºF. 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 ⅓ 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.

Nutrition