Paleo Banana Bread Muffins, low carb, gluten free, low sodium

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Paleo Banana Bread Muffins, low carb, gluten free, low sodium calories by ingredient


Banana Bread Muffins Banana Bread Muffins
Number of Servings: 12


    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, 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.