Paleo Banana Nut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
4 extra small (less than 6" long Banana, fresh 4 large Egg white, fresh 2 tbsp Coconut Oil .5 cup Almond Butter 1 tsp Vanilla Extract 6 tbsp Arrowhead Mills organic coconut flour (by M54708) 2 tsp Cinnamon, ground .5 tsp Nutmeg, ground 1 tsp Baking Powder 1 tsp Baking Soda .25 tsp Salt
1. Preheat oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, and bananas, eggs, almond butter, coconut oil, and vanilla. Using a hand blender, blend to combine.
2. Add in coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into wet mixture, scraping down the sides with a spatula. Distribute batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
3. Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.
Serving Size: 2 mini muffins
Number of Servings: 21
Recipe submitted by SparkPeople user RTHOMAS72.
2. Add in coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into wet mixture, scraping down the sides with a spatula. Distribute batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
3. Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.
Serving Size: 2 mini muffins
Number of Servings: 21
Recipe submitted by SparkPeople user RTHOMAS72.
Nutritional Info Amount Per Serving
- Calories: 74.8
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 123.7 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.0 g
- Protein: 2.0 g
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