Banana nut muffins


Grain Free Banana Nut Muffins

These dense grain free muffins are a wonderful accompaniment to soups as we move into fall.  Leftover, they are sturdy enough for packed lunches and make a wonderful snack when toasted in a toaster oven.  The bananas sweeten, but if you’d like you can add honey too. These taste so good it’s hard to believe there isn’t any wheat in them!

Makes 12 muffins

1 scant cup coconut flour (Buy Coconut Flour here)
3 bananas, very ripe
5 eggs
5 tablespoons butter (Buy Grassfed Butter here)
1 heaping teaspoon cinnamon (Buy Organic Herbs and Spices here)
1/2 teaspoon salt (Buy Sea Salt here)
2 tablespoons honey (optional)
1 cup walnuts (Buy Soaked and Sprouted Nuts and Seeds here)

Preheat oven to 350 degrees

Mix everything other than the walnuts. I used a food processor, but a mixer would work just fine too.  Add in the walnuts at the end, reserving 12 to place on top if you’d like.  Grease muffin pans well to prevent sticking.  I used a stoneware muffin pan and greased it well with palm kernel oil; butter or coconut oil is fine to use too.

Fill muffin pans, evenly distributing the batter among all 12.  Top with walnut if desired.  Bake for 25 minutes, cool a couple minutes, then remove.

A Part of Wheatless Wednesday at Naturally Knocked Up!

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