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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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Comments

  1. These are so good! They just came out of my oven. I’ve been experimenting with some of the GAPS friendly recipes online since I’m gearing up to start GAPS soon. (I have to order my materials with your coupon tomorrow. :)) Thanks for giving me such inspiration and hope that GAPS food can be delicious!

  4. I’ve really been enjoying your grain free recipes – thank you! We’re not doing GAPS but I feel like we eat too many grains and would love to have more of these in my repertoire.

  5. Thanks for the recipe. These are in the oven right now! I used some bananas from my parent’s banana tree. (for some reason, our bananas trees haven’t produced anything yet)

  6. Many thanks for the muffin recipe Cara! I’ve made it twice for breakfast so far. Actually I should say I made my version of it since strictly speaking they weren’t muffins. The first time I used a 9×9 pan and followed the recipe only leaving out the walnuts since we hadn’t any. If anyone else is lazy like me they might want to try it in a pan instead of individual muffins :)

    The second time I went with a slightly larger pan (probably 10×10) and added frozen blueberries (still no walnuts). I also used a little almond flour instead of all coconut flour to change the texture a bit. The larger pan spread the batter out more and cut down on cooking time compared to my first try. It turned out very well. We’ll be trying more of your recipes in the future I’m sure.

    P.S. I’m a fellow SPI reader and found your blog through Pat’s reader challenge post.

  7. These look great but I am having trouble finding coconut flour. Does anyone know of a good site that sells it?

  8. Just made these, they are really good and hit the spot for my baked goods craving! I am not yet eating butter, so I substituted coconut oil for the butter and they are still great! Topped with some almond butter and honey for a great treat!

Trackbacks

  3. […] about everything we should need to get started.  This evening, I made some Zucchini Muffins and Banana Muffins.  I’m skeptical about the zucchini muffins.  One fell apart, so I tried it.  Super eggy.  […]