Banana Almond Butter Muffins (gluten-free, grain-free, dairy-free)
I like to get this to healthy grain-free muffin formula after my children fall asleep at night thus they will have something nourishing to consume for breakfast-especially helpful on really busy mornings! Last week my daughter wanted to know how much proteins each muffin experienced so she exercised how many grams of proteins each ingredient included and then divided the total amount by 12. She came up with 6.3 grams per muffin, pretty good.
We generally use roasted almond butter in my own baking recipes, including the recipes in my new Nourishing Foods cookbook. The brand I love to make use of for these dishes is certainly Zinke Orchards Although this almond butter isn’t certified organic it does result from spray-free almonds. For consuming or raw meals we like to use natural organic or uncooked sprouted almond butter
Banana Almond Butter Muffins
The structure and flavor of the muffins are best after they have completely cooled. Serve with a dollop of honey or Homemade Honey-Sweetened Jam along with a mug of organic tea. These also make an excellent snack to take whilst travelling…or pack one in your child’s lunchbox!
1 cup roasted almond butter
4 large organic eggs
2 medium ripe bananas
1/4 cup maple syrup
6 tablespoons coconut flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
Preheat oven to 350 degrees F. Range a 12-glass muffin pan with paper liners.
Place all substances into a meals processor fitted with the “s” blade and process until clean. Scoop batter into muffin cups.
Bake for 25 to 30 minutes. Cool on the wire rack. Source:
When I read how easy they were to make and so few things that I currently had readily available, I simply had to give them a go and they are delicious!
I actually used almond/hazelnut butter and since the batter seemed runnier I added two more tablespoons of coconut flour plus they turned out perfect.
I’ve both your books and want to say you might have revived my like of baking and can’t wait to try other bowls of yours.
thanks from the bottom of our hearts
P.S. just do a blog post about them too with a web link to your site.
These were extremely delicious and filling up. We ate them for breakfast time and they didn’t last too long throughout the house.
The recipe for chicken feet produced 16 muffins for me personally – will need to have been the size of the bananas I used. I will definitely make these once again.
Is there any kind of reason I will not insert fresh blueberries and/or decrease the syrup for this recipe? (Questioning if those adjustments might influence the structure and/or baking period.)
Thank you for the recipe, and thank you in advance for your thoughts!
I’d want to hear your feedback with my meals. If you make any adjustments or substitutions after that please share everything you did therefore others can find out.
When you have a query about a formula, please keep it here. I will do my best to reply it when I have time.
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