Banana Almond Butter Muffins (gluten-free, grain-free, dairy-free)
I love to get this to healthy grain-free muffin formula after my children go to sleep at night so they have something nourishing to consume for breakfast-especially helpful on really busy mornings!
The other day my daughter wanted to know how very much protein each muffin acquired so she exercised how many grams of protein each ingredient contained and then divided the total number by 12. She developed 6.3 grams per muffin, pretty good.
We generally use roasted almond butter in my baking recipes, including the recipes in my own new Nourishing Meals cookbook. The brand I love to use for these recipes is normally Zinke Orchards Although this almond butter is not certified organic it does result from spray-free almonds. For consuming or raw dishes we prefer to use fresh organic or uncooked sprouted almond butter
Banana Almond Butter Muffins
The consistency and flavor of these muffins are best once they have completely cooled. Serve having a dollop of honey or Homemade Honey-Sweetened Jam along with a mug of herbal tea. These also make a great snack to take while traveling…or pack one in your son or daughter’s lunchbox!
1 cup roasted almond butter
4 huge organic eggs
2 medium ripe bananas
1/4 cup maple syrup
6 tablespoons coconut flour
3/4 teaspoon cooking soda
1/2 teaspoon ocean salt
Preheat oven to 350 levels F. Collection a 12-cup muffin pan with paper liners.
Place all substances into a food processor installed with the “s” cutter and process until smooth. Scoop batter into muffin mugs.
Bake for 25 to 30 minutes. Cool on a wire rack. Resource:
When I browse how easy they were to make therefore few things that I already had readily available, I just had to give them a go and they’re delicious!
I actually used almond/hazelnut butter and since the batter seemed runnier We added two more tablespoons of coconut flour plus they turned out great.
I have both your books and want to state you have revived my like of cooking and can’t wait to try other dishes of yours.
thanks from underneath of our hearts
P.S. just do a blog post about them too with a link to your site.
These were extremely delicious and filling. We ate them for breakfast time and they didn’t last too long around the house.
The recipe made 16 muffins for me personally – will need to have been how big is the bananas I used. I will definitely make these again.
Is there any reason I should not add more fresh blueberries and/or decrease the syrup because of this recipe? (Questioning if those changes might influence the texture and/or baking time.)
Many thanks for the Unbaked Tiramisu Cheesecake Recipe, and thank you in advance for your ideas!
I’d love to hear your feedback with my dishes. If you make any adjustments or substitutions after that please share what you did so others can find out.
If you have a question about a formula, please leave it here. I will do my best to solution it when I have time.
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