Gluten-free banana nut muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 bananas, yellow (they do not need to be overly ripe but you can if you want)4 eggs1/2 cup almond butter (or any nut butter, i.e. macadamia, pecan, etc)2 cups shredded carrots4 tablespoons grass-fed butter, melted (can substitute coconut oil)1/2 cup coconut flour1 tablespoon cinnamon1 teaspoon cloves1 teaspoon baking soda1 teaspoon baking powder1 teaspoon vanillapinch of sea salt2 cups mixed nuts, raw or otherwise
Preheat your oven to 350 degrees fahrenheit.
Combine bananas, eggs, vanilla, nut butter, and grass-fed butter in a blender (or food processor, or mixing bowl) and mix well (if using a mixing bowl you need a good hand-mixer).
Once all of your ingredients are blended, add in nuts, carrots, coconut flour, cinnamon, cloves, baking soda, baking powder, and sea salt and mix well
Grease 12 cup muffin tin with a fat of your choice (I used grass-fed butter); OR (highly recommended) use12 silicone muffin cups.
Pour in your batter and spread it evenly throughout.
Place in your preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Serving Size: makes 12 muffins
Combine bananas, eggs, vanilla, nut butter, and grass-fed butter in a blender (or food processor, or mixing bowl) and mix well (if using a mixing bowl you need a good hand-mixer).
Once all of your ingredients are blended, add in nuts, carrots, coconut flour, cinnamon, cloves, baking soda, baking powder, and sea salt and mix well
Grease 12 cup muffin tin with a fat of your choice (I used grass-fed butter); OR (highly recommended) use12 silicone muffin cups.
Pour in your batter and spread it evenly throughout.
Place in your preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Serving Size: makes 12 muffins
Nutritional Info Amount Per Serving
- Calories: 319.5
- Total Fat: 24.1 g
- Cholesterol: 72.4 mg
- Sodium: 210.2 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 4.9 g
- Protein: 9.1 g
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