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Grain-Free Banana Bread Muffins with Walnuts
Prep:
10 minutes
|
Cook:
25 minutes
12 servings
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Easy
Ingredients
1 cup, 3 overly ripe bananas, mashed
⅓ cup olive oil, coconut oil or butter, melted
1 tsp vanilla extract
3 eggs, beaten
¼ cup honey
2 cups almond flour
½ cup coconut flour
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
⅓ cup walnuts, chopped (optional)
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300 grams (about 3) overly ripe bananas, mashed
69 grams olive oil, coconut oil or butter, melted
1 tsp (5 ml) vanilla extract
3 eggs, beaten
59 ml honey
200 grams almond flour
64 grams coconut flour
1 tsp (5 ml) baking soda
2 tsp (10 ml) cinnamon
½ tsp (2.5 ml) salt
40 grams walnuts, chopped (optional)
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
Instructions
- Gather and prep all ingredients. Preheat the oven to 350°F (180°C).
- Line a muffin tin with liners or grease with coconut oil, set aside.
- Set up your stand mixer with the paddle attachment.
- Mash bananas and put in a stand mixer bowl.
- Add melted coconut oil or butter, vanilla extract, eggs, and honey. Mix on low for 1 minute.
- In a medium bowl add together almond flour, coconut flour, baking soda, and cinnamon.
- Turn the mixer on low. Slowly add in the dry mixture about a third at a time until fully incorporated.
- Remove bowl from stand mixer and fold in walnuts gently until evenly incorporated.
- Spoon batter in each muffin liner all the way to the top. These muffins won’t raise much so don’t be afraid to fill them.
- Bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
- Remove from the oven, and cool slightly. Enjoy!
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Nutritional Info
Storage
Notes
For Tasty&Healhty use olive oil.
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