Banana Nut Muffins-Grain and Sugar free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
5 medium Bananas, mashed 4 large Egg, fresh, whole, raw 4 tbsp Butter, salted 8 tbsp All Natural Raw Almond Butter (MaraNatha) 1/2 cup serving Bob's Red Mill Coconut Flour (8 tbs)1 tsp Baking Powder 1 tsp Baking Soda 1.5 tbsp Cinnamon, ground 1/2 tsp ground nutmeg (freshly ground enhances flavor)1 dash Salt 1 tsp Vanilla Extract 5 cup, chopped Pecans 1 tbsp Almonds - sliced .5 tbsp Sesame Seeds
Mix bananas, almond butter, eggs, and butter in mixer. Add Coconut flour, baking soda, baking powder, salt, cinnamon, ground nutmeg vanilla and blend with flour mixture. Stir in pecans.
Grease muffin pan or use cupcake papers. Fill muffins cups about 3/4 full. (I had enough for two more muffins that I place in small pyrex dishes-making 14 muffins) Sprinkle sliced almonds and sesame seed on top of each muffin.
Bake 350 degrees for 25-27 minutes until toothpick comes out clean. Don't overcook!
Enjoy!
Serving Size: 14 medium size muffins
Number of Servings: 14
Recipe submitted by SparkPeople user MPSHERWOOD.
Grease muffin pan or use cupcake papers. Fill muffins cups about 3/4 full. (I had enough for two more muffins that I place in small pyrex dishes-making 14 muffins) Sprinkle sliced almonds and sesame seed on top of each muffin.
Bake 350 degrees for 25-27 minutes until toothpick comes out clean. Don't overcook!
Enjoy!
Serving Size: 14 medium size muffins
Number of Servings: 14
Recipe submitted by SparkPeople user MPSHERWOOD.
Nutritional Info Amount Per Serving
- Calories: 193.1
- Total Fat: 13.5 g
- Cholesterol: 62.0 mg
- Sodium: 188.8 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 4.6 g
- Protein: 5.4 g
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