Grain-Free Banana Bread Muffins with Walnuts

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These banana bread muffins are perfect for when you want banana bread but don’t want all that baking time. Unlike the traditional loaf, not only are these muffins ready in half the time, but they are easy to transport and pre-portioned too!

These muffins are so much like banana bread in texture and taste; they could be twins! Moist and dense cake is infused with tropical banana and warm cinnamon with walnuts scattered throughout for a nice texture and chew.

All this ready in a quick 35 minutes? It almost sounds too good to be true! Whether you need a quick grab-and-go breakfast or a snack for the kids after school, these muffins fit the bill. This seriously may become your favorite grain-free muffin recipe yet! Enjoy!

Want to make a whole loaf instead? Check out my Almond Flour Banana Bread!

                                                                                             

Grain-Free Banana Bread Muffins with Walnuts

Serves 12
Prep: 10 min
Cooking: 25 min
Total: 35 min   
Beginner

Ingredients:

1 cup, 3 overly ripe bananas, mashed

⅓ cup coconut oil or butter, melted  

1 tsp. vanilla extract

3 eggs, beaten 

¼ cup honey  

2 cups almond flour

½ cup coconut flour

1 tsp. baking soda

2 tsp. cinnamon

½ tsp. salt

⅓ cup walnuts, chopped (optional)

  Method Of Prep:

  1. Gather and prep all ingredients. Preheat the oven to 350°F.
  2. Line a muffin tin with liners or grease with coconut oil, set aside.
  3. Set up your stand mixer with the paddle attachment.
  4. Mash bananas and put in a stand mixer bowl.
  5. Add melted coconut oil or butter, vanilla extract, eggs, and honey. Mix on low for 1 minute.
  6. In a medium bowl add together almond flour, coconut flour, baking soda, and cinnamon.
  7. Turn the mixer on low. Slowly add in the dry mixture about a third at a time until fully incorporated.
  8. Remove bowl from stand mixer and fold in walnuts gently until evenly incorporated.
  9. Spoon batter in each muffin liner all the way to the top. These muffins won’t raise much so don’t be afraid to fill them.
  10. Bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
  11. Remove from the oven, and cool slightly. Enjoy!

                      

Nutrition Facts: 
Calories- 171
Carbs- 16.9 g
Fat- 10.5 g
Protein- 3.9 g

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