Paleo Banana Bread Muffins, low carb, gluten free, low sodium
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
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.
Mat add 1/2 cup chocolate chips. Not in calculator.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CAROOR.
3 large Egg, fresh, whole, raw 2.5 cup, mashed Banana, fresh .5 cup Almond Butter .25 cup Coconut Oil 1 tsp Vanilla Extract 2 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 tbsp Cinnamon, ground 1 tsp Leavening agents, baking powder, low-sodium 1 tsp Baking Soda
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.
Mat add 1/2 cup chocolate chips. Not in calculator.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CAROOR.
Nutritional Info Amount Per Serving
- Calories: 192.4
- Total Fat: 14.0 g
- Cholesterol: 46.5 mg
- Sodium: 125.0 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 3.1 g
- Protein: 4.7 g
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