Paleo Banana Bread Muffins PT25M https://img2.recipesrun.com/201907/2019/1024/b7/a/563117/300x200x50.jpg 8 servings Ingredients: 1/2 cup chocolate chips optional and not included in nutritional facts sea salt 1 tsp. baking soda 1 tsp. baking powder 1 tbsp. cinnamon 1/2 cup coconut flour almond flour can also be used 1 tsp. vanilla 1/4 cup butter olive oil can also be used 1/2 cup almond butter peanut butter can also be used 2 cups mashed bananas 3-4 medium 3 large eggs
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Paleo Banana Bread Muffins

By Jennifer

8 Person
25 Minutes
210 Calories
Light, moist and fluffy banana bread muffins are paleo, gluten-free, low-carb friendly and only 210 calories per muffin. Thanks to coconut flour, making baked goods healthier has never been easier. Coconut flour has made these amazing banana muffins possible! They are super moist, fluffy and delicious. They can be easily made into a loaf, cake, pancakes, and even waffles.

Ingredients

  • 1/2 cup chocolate chips optional and not included in nutritional facts

  • sea salt

  • 1 tsp. baking soda

  • 1 tsp. baking powder

  • 1 tbsp. cinnamon

  • 1/2 cup coconut flour almond flour can also be used

  • 1 tsp. vanilla

  • 1/4 cup butter olive oil can also be used

  • 1/2 cup almond butter peanut butter can also be used

  • 2 cups mashed bananas 3-4 medium

  • 3 large eggs

Method

  • 01
    Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.
  • 02
    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 a pinch of salt. Stir with a wooden spoon until fully combined.
  • 03
    Spoon batter into muffin tins, 3/4 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.

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    Paleo Banana Bread Muffins

    3.6

    ( By Jennifer )

    Light, moist and fluffy banana bread muffins are paleo, gluten-free, low-carb friendly and only 210 calories per muffin. Thanks to coconut flour, making baked goods healthier has never been easier. Coconut flour has made these amazing banana muffins possible! They are super moist, fluffy and delicious. They can be easily made into a loaf, cake, pancakes, and even waffles.
    01 Information
    • Grade easy
    • Serving 8 servings
    • Calorie 210 Kcal
    • Prep Time 10 Mins
    • Cook Time 15 Mins
    • Total Time 25 Mins
    02 Ingredients
    1/2 cup chocolate chips optional and not included in nutritional facts
    sea salt
    1 tsp. baking soda
    1 tsp. baking powder
    1 tbsp. cinnamon
    1/2 cup coconut flour almond flour can also be used
    1 tsp. vanilla
    1/4 cup butter olive oil can also be used
    1/2 cup almond butter peanut butter can also be used
    2 cups mashed bananas 3-4 medium
    3 large eggs
    03 Method
    Step 1
    Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.
    Step 2
    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 a pinch of salt. Stir with a wooden spoon until fully combined.
    Step 3
    Spoon batter into muffin tins, 3/4 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.
    04 Author
    Jennifer Jennifer
    647 Recipes

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