Paleo Banana Bread Muffins PT25M https://img2.recipesrun.com/201907/2019/1024/b7/a/563117/300x200x90.jpg 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. 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

Paleo Banana Bread Muffins

4.7

( 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

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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

647 Recipes

Paleo Banana Bread Muffins

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