Banana Nut Muffins
User Reviews
5
Banana Nut Muffins
Description
The Banana Nut Muffins combine mashed ripe bananas and eggs with melted coconut oil and almond butter to form a flavorful base that is enhanced by a vanilla extract. Coconut flour and coconut sugar bring a distinctive texture and sweetness, complemented by leavening from both baking soda and baking powder. Spices like cinnamon give the muffins a subtle warm note, and sea salt balances the flavors. Chocolate chips and chopped walnuts dispersed through the batter add a contrasting bite and richness.
Baked at 350°F for about 25 minutes, these muffins should be tested by inserting a toothpick to ensure doneness. Cooling them in the pan first prevents excess moisture accumulation, and transferring to a wire rack finishes the texture for storage or serving. The combination of ingredients produces a dense, moist muffin that leverages the natural sweetness and moisture of bananas and the nutty undertones of almond butter and walnuts.
The recipe offers room for customization with alternate nut butters or additional mix-ins, encouraging personal variation. Attention to fresh leavening agents and careful measurement of coconut flour maintains the proper texture, as it absorbs more moisture than traditional flour. Gentle folding of chocolate and nuts prevents overmixing, contributing to tender muffins. These muffins suit breakfast or snacks where a denser, flavorful option is desired.
Ingredients
- 3 banana 2½ cups mashed
- 3 egg
- ¼ cup coconut oil melted
- ½ cup almond butter or nut butter of choice
- 1 teaspoon vanilla extract pure
- ½ cup coconut flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- pinch of sea salt
- ½ cup chocolate chips
- ½ cup walnuts chopped
Instructions
- Preheat your oven to 350ºF and line your muffin pan with muffin liners.
- In a lare mixing bowl, mash the ripe bananas and combine them with eggs, melted coconut oil, nut butter, and vanilla extract. Stir until the mixture achieves a smooth consistency.
- Add coconut flour, coconut sugar, baking soda, baking powder, cinnamon, and sea salt to the wet mix. Stir until everything is well incorporated, creating a thick, luxurious batter.
- Gently fold in the dark chocolate chips and chopped walnuts.
- Pour the batter into your muffin tin, filling each cup to the brim. Pop it in the oven and let the magic happen for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Once out of the oven, allow your banana chocolate chip muffins to cool in the pan for 10 minutes before transferring them to a wire rack for that perfect finish.
Notes
- Use ripe bananas to maximize sweetness and flavor in the muffins.
- Measure coconut flour carefully, as it absorbs more liquid than regular flour and affects the batter texture.
- Fold chocolate chips and walnuts gently into batter to avoid overmixing and keep muffins tender.
- Check oven baking time with a toothpick; remove muffins when it comes out clean to prevent dryness.
- Cool muffins in the pan briefly before transferring to a rack to avoid excess moisture buildup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 83g | |
| Calories | 269kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 6.2g | 12% |
| Fat | 16.8g | 26% |
| Saturated Fat | 6.5g | 33% |
| Polyunsaturated Fat | 10.3g | 61% |
| Cholesterol | 43mg | 14% |
| Sodium | 145mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 15.7g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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