Paleo Banana Walnut Muffins
Ingredients
Wet Ingredients
-
3
pieces
ripe bananas
-
3
large
eggs
-
¼
cup
coconut oil, melted
Dry Ingredients
-
1½
cups
almond flour, sifted
-
½
cup
tapioca flour
-
¼
cup
coconut flour, sifted
-
¼
cup
unsweetened shredded coconut
-
1
tbsp
ground cinnamon
-
1½
tsp
baking soda
-
1
tsp
cream of tartar
-
¼
tsp
himalayan salt
-
½
cup
walnuts, chopped
-
½
cup
pitted dates, chopped
Garnish
-
2
tbsp
unsweetened shredded coconut
-
8-10
pieces
walnut halves, chopped
-
8-10
pieces
pitted dates, chopped
Instructions
- Preheat the oven to 375°F and line a muffin pan with 12 large parchment paper cups.
- In a large mixing bowl, mash the bananas and whisk until slightly frothy.
- Add the eggs and melted coconut oil to the banana mixture and mix well.
- In a separate bowl, combine the almond flour, tapioca flour, coconut flour, shredded coconut, cinnamon, baking soda, cream of tartar, and salt.
- Mix in the chopped walnuts and dates.
- Add the banana mixture to the dry ingredients and mix gently until combined.
- Divide the batter between the prepared muffin cups.
- Mix the garnish ingredients and sprinkle over each muffin.
- Bake for 20-22 minutes or until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
282
Total fat
19g
Total carbohydrates
26g
Total protein
6g
Sodium
229mg
Cholesterol
41mg
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