Sally shares this recipe and says, “These can be made ahead and frozen for a perfect on-the-go breakfast during Passover.”
From Gluten-free Palate
Yield: 12
These scrumptious Paleo Banana Muffins are simple to make and ready to devour in less than thirty minutes. A fresh-baked, tender, grain-free banana muffin that’s healthy and satisfying. Add chocolate chips for a delicious option.
Prep Time10 minutes
Cook Time24 minutes
Total Time34 minutes
Ingredients
- 2 cups almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup coconut oil, melted and cooled (or oil of choice)
- 1/4 cup pure maple syrup (or honey)
- 2 large eggs, room temperature
- 1/3 cup mashed banana
- 1 teaspoon gluten-free vanilla extract
- 1/2 cup paleo chocolate chips (optional)
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add in coconut oil, maple syrup, eggs, banana, and vanilla extract and mix until well combined.
- Stir in the chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 22-24 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
Notes
- If you can’t do maple syrup, you can use honey in this paleo banana muffin recipe.
- Always spoon almond flour into your measuring cup, and then level it. Never scoop your measuring cup into the almond flour.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving: Calories: 219Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 110mgCarbohydrates: 15gFiber: 3gSugar: 10gProtein: 5g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
© Gluten-Free Palate
Cuisine: American / Category: Breads/Muffinshttps://www.glutenfreepalate.com/paleo-banana-muffins/