Paleo Banana Nut Muffins
User Reviews
5
Paleo Banana Nut Muffins
Description
Paleo Banana Nut Muffins use mashed ripe bananas mixed with almond and tapioca flours as the base, enhanced by cinnamon and baking soda for leavening. Eggs, honey, melted butter (or coconut oil), and vanilla extract add moisture and subtle sweetness. Chopped pecans incorporated in the batter and sprinkled on top contribute texture and a toasty nut flavor. The muffins are portioned into a lined tin and baked at 350°F until lightly golden and set inside. The combination of these specific ingredients produces muffins that are tender yet hold their shape well.
The flavor melds the warmth of cinnamon with the earthiness of nuts and the mellow sweetness of bananas and honey. Baking powder activates the flours to rise without gluten, resulting in a soft crumb. These muffins suit breakfast or a snack and pair well with nut butters or fresh fruit.
For best results, use super fine almond flour as coarser varieties may affect texture. Muffins should be baked until a toothpick inserted comes out clean to avoid underbaking. Pecans can be swapped with walnuts if preferred for a similar crunch and flavor.
Ingredients
- 2-3 banana approx 1 1/4 cups mashed, ripe
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 egg large
- 1/4 cup honey
- 1/4 cup butter melted, or coconut oil
- 1 tsp vanilla extract
- 1/2 cup pecans with extra for topping, or walnuts, chopped
Instructions
- Preheat your oven to 350 degrees fahrenheit.
- Mash the bananas with a fork in a mixing bowl. Add all of the other ingredients to the mixing bowl, except the nuts.
- Use a hand mixer on medium speed to blend all the ingredients together for 30 seconds. Add the chopped nuts and stir together.
- Line a muffin tin with muffin cups and evenly divide the batter between 12 muffin cups. Sprinkle a little extra chopped nuts on top.
- Bake the muffins for 22-25 minutes or until a toothpick comes out clean and they're lightly golden on top.
Notes
- Use super fine almond flour to achieve the best muffin texture.
- Alternative nuts such as walnuts can be substituted for pecans according to preference.
- Check doneness by inserting a toothpick; it should come out clean when muffins are ready.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 2512 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 251.2kcal | 13% |
| Carbohydrates | 21.5g | 7% |
| Protein | 5.7g | 11% |
| Fat | 17.5g | 27% |
| Saturated Fat | 3.7g | 19% |
| Cholesterol | 41.3mg | 14% |
| Sodium | 167.5mg | 7% |
| Fiber | 3.4g | 14% |
| Sugar | 10.6g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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