Do you have some rip bananas sitting on your counter from the week? Well do I have a recipe for you!
That’s literally how the recipe came about too. If I have ripened bananas sitting around, normally I opt to make my mother’s famous banana bread (full of sugar and bread – which is amazing 😍), but since I’m really trying to buckle down and be strict with paleo and whole 30 I decided to make a paleo version. Granted this recipe isn’t completely whole 30, since I’ve added in honey, but its still a much healthier version than the original and completely paleo and gluten free!
The only sweetener that is used in this recipe is honey, so there is no other added sugar. For flour, I only used coconut flour. It’s super absorbent and gives the muffins great texture, without making them taste like coconut.
These muffins made my kitchen smell amazing when the were in the oven, and tasted even better! The banana flavor shines through it, and they are just sweet enough. Plus the toasted walnuts add a little crunch and gives it great texture!
They didn’t last long in our house, I devoured one as soon as they were cool, then when my husband came home… forget it! They were gone in a flash! I hope you guys enjoy this recipe as much as we did! Happy baking!
Banana Walnut Muffins
Servings = About 12 large muffins
Paleo and gluten free, no one would ever now that these Banana Walnut Muffins don’t have any added sugar or flour! A delicious snack and breakfast, these are sure to be hit in any ones house!
- 3-4 large ripe bananas
- 3 eggs, room temperature
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ⅓ cup almond butter
- ⅓ cup coconut flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup toasted walnuts, chopped
- Preheat the oven to 350F, and line a muffin tin with muffin cups.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and ⅓ cup almond butter until fully combined.
- Add in the coconut flour, cinnamon, salt, baking powder, and baking soda to the wet ingredients. Mix until completely combined, and then fold in the chopped walnuts.
- Divide the batter between the prepared muffin tins.
- Bake them for 16-19 minutes, use a toothpick to test the muffins by inserting it into the center of the muffin. If it comes out clean they are done.
- Remove from the oven and let cool on a wire rack for 10 minutes. Enjoy!