paleo breakfast muffins

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 181.3
  • Total Fat: 14.2 g
  • Cholesterol: 46.9 mg
  • Sodium: 82.2 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.6 g

View full nutritional breakdown of paleo breakfast muffins calories by ingredient
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Number of Servings: 8

Ingredients

    1 ripe banana
    2 eggs
    3.5 tbsp coconut oil
    1/2c almond flour
    4 tbsp shredded unsweetened coconut
    2 tbs honey
    1 tsp baking powder

Directions

1. Line a muffin tin with 8 cupcake cases and pop the oven on to 160 degrees C.

2. Mash the banana to within an inch of its life until you have a gooey mess…yum!

3. Add the eggs, the honey and the coconut oil (which I’ve hoped you’ve guessed needs to be melted!) and give it a ruddy good stir.

4. Now add the dry ingredients and mix until you’ve got no lumps!

5. Divide equally into the cases and bake for 18-20 minutes (ovens vary and I’m not dead technical so you’re on your own for this bit!)

The end result should be beautifully golden, nicely risen mouthfuls of joy!

Play around with this recipe and add blueberries, raisins, dark choc chips, whatever you fancy!



Serving Size: 8 muffins

Number of Servings: 8

Recipe submitted by SparkPeople user LEIGHWOMAN.

TAGS:  Snacks |

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