Paleo Banana Bread Muffins (Gluten free, Low-Carb)
Paleo Banana Bread Muffins (Gluten free, Low-Carb) could be just the gluten free, paleolithic, and fodmap friendly recipe you've been looking for. For 58 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 202 calories, 5g of protein, and 14g of fat. This recipe serves 12. This recipe is liked by 461 foodies and cooks. Head to the store and pick up sea salt, coconut flour, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes. It is brought to you by Gimme Delicious. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is not so spectacular. If you like this recipe, take a look at these similar recipes: The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb), Copycat Banana Bread Vitatop Muffins {Gluten Free & Low Carb}, and Gluten Free Low Fat Banana Bread Muffins .
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
½ cup almond butter (peanut butter can also be used)
1 teaspoon baking powder
1 teaspoon baking soda
2 cups mashed bananas (3-4 medium)
¼ cup butter (olive oil can also be used)
½ cup chocolate chips (optional and not included in nutritional facts)
1 tablespoon cinnamon
½ cup coconut flour (almond flour can also be used)
3 large eggs
pinch of sea salt
1 teaspoon vanilla
Equipment:
muffin liners
oven
bowl
whisk
wooden spoon
muffin tray
Cooking instruction summary:
Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside. 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 pinch of salt. Stir with a wooden spoon until fully combined. Spoon batter into muffin tins, 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.
Step by step:
1. Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.
2. Combine eggs, bananas, almond butter, butter, and vanilla in a large bowl.
3. Whisk until fully combined.
4. Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of salt. Stir with a wooden spoon until fully combined.
5. Spoon batter into muffin tins, full.
6. 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.
Nutrition Information:
covered percent of daily need
