
Banana Nut Muffins
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 12
- Difficulty Level Easy
Ingredients
- 3 cups finely ground blanched almond flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp fine sea salt
- 3 large eggs
- 1/3 cup warmed honey
- 1/4 cup unsweetened almond milk
- 2 very ripe bananas (lots of brown spots)
- 1/3 cup chopped toasted walnuts (optional)
Instructions
- 1. Preheat oven to 350 degrees and line a muffin pan with paper baking cups. I like these baking cups, they are unbleached and chlorine free.
- 2. Toast walnuts in a small saute pan or in the oven. Keep a close eye and stir frequently about 5 minutes. When done spread out on a cutting board to cool.
- 3. Mix the dry ingredients, almond flour, baking soda, cinnamon, and salt with a whisk.
- 4. In a separate bowl, whisk the eggs and then add warmed honey, and almond milk.
- 5. Mix the wet ingredients into the dry ingredients.
- 6. Mash bananas and fold into batter.
- 7. Roughly chop toasted walnuts and fold into batter.
- 8. Scoop batter into prepared muffin pan making each about 2/3 full.
- 9. Bake for 20-22 minutes or until tester comes out clean.
- 10. Remove from oven and let cool in pan for 5 minutes and then cool on a wire rack.
- 11. Muffins can sit on the counter for a couple of days and then move to refrigerator.
- 12. These are yummy warmed up with a little bit of grass fed butter
- Servings : 12
- Ready in : 35 Minutes
- Recipe Type : Breakfasts, Desserts, Paleo, SCD Recipes, Snacks
- Ingredient : Almond Flour
Instructions
- 1. Preheat oven to 350 degrees and line a muffin pan with paper baking cups. I like these baking cups, they are unbleached and chlorine free.
- 2. Toast walnuts in a small saute pan or in the oven. Keep a close eye and stir frequently about 5 minutes. When done spread out on a cutting board to cool.
- 3. Mix the dry ingredients, almond flour, baking soda, cinnamon, and salt with a whisk.
- 4. In a separate bowl, whisk the eggs and then add warmed honey, and almond milk.
- 5. Mix the wet ingredients into the dry ingredients.
- 6. Mash bananas and fold into batter.
- 7. Roughly chop toasted walnuts and fold into batter.
- 8. Scoop batter into prepared muffin pan making each about 2/3 full.
- 9. Bake for 20-22 minutes or until tester comes out clean.
- 10. Remove from oven and let cool in pan for 5 minutes and then cool on a wire rack.
- 11. Muffins can sit on the counter for a couple of days and then move to refrigerator.
- 12. These are yummy warmed up with a little bit of grass fed butter
About Chef
Jackie
I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...
Read more about this chef..Recipe Index
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