Banana Bread Muffins
These Banana Bread Muffins are seriously tasty and are gluten free and dairy free! They are also sugar free with the only sweetness coming from the bananas.
Ingredients
- 4 bananas medium size and the riper the better
- 4 eggs room temperature eggs are the best to use
- 8.8 oz nut spread or any nut butter or spread will do
- 4 tablespoons coconut oil melted
- 1/2 cup almond flour or almond meal
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Optional - 1 small banana for decorating
Instructions
- Pre-heat: Preheat oven to 180 C | 350 F and line a 12-cup muffin tray with paper baking cases.
- Process ingredients: Add all your ingredients to a food processor or high speed blender and process until well combined.
- Add to muffin tray: Spoon mixture evenly into the baking cases.
- Bake: Place in the oven and cook for 15-20 minutes. You can use a toothpick to check it, making sure it comes out clean.
- Allow to cool: Set aside in the pan for 10 minutes before turning out onto a wire rack.
Notes
You can these muffins keep stored in an air-tight container for 3-4 days at room temperature.
Nutrition
Serving: 1muffinCalories: 236kcalCarbohydrates: 24gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 156mgPotassium: 249mgFiber: 3gSugar: 16gVitamin A: 107IUVitamin C: 3mgCalcium: 69mgIron: 2mg
Tried this recipe?Let us know how it was!