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My Favorite Banana Nut Muffins

January 5, 2015

I'm constantly looking for snacks with enough protein and healthy fats to keep me satisfied until the next meal, and without the refined sugar that saps my energy. These fit the bill, and they're the absolute best muffin recipe I've tried. I make them just about every week. I've tried lots of others, but these babies keep me coming back.



(free of gluten and refined sugar)


1 1/2 c almond meal

1/2 c coconut flour

1/2 Tbsp baking soda

1/2 Tbsp baking powder

2 tsp cinnamon

1 tsp salt

1/2 tsp nutmeg

4 ripe bananas, mashed

4 large eggs

1/2 c maple syrup

1/2 Tbsp vanilla extract

1/4 c coconut butter, melted


Yield: 1 dozen muffins


Preheat oven to 350F and grease muffin tin (I like a silicone baking mold). Combine dry ingredients (almond meal, coconut flour, baking soda, baking powder, cinnamon, salt, and nutmeg) in a bowl and fold together to combine. Beat eggs into mashed bananas. Stir in maple syrup, vanilla, and melted coconut oil. Add the wet ingredients to the dry and gently mix together until very well combined. Spoon batter into prepared muffin cups and bake for 30 minutes (the muffins will get very fluffy and start to brown on top). Cool for 10 minutes and transfer to wire rack to cool completely. They may keep for a few days at room temperature but I store them in an airtight container in the fridge to keep them fresh longer.


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