Almond Flour Paleo Banana Nut Muffins
Indulge in the scrumptiousness of homemade muffins with the Almond Flour Paleo Banana Nut Muffins. These delightful treats are not only gluten-free but are also packed with nutty flavor and natural sweetness. Ideal for breakfast or a snack, you'll want to bake them tonight for a wholesome treat!
Equipment
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 tablespoon cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup ripe bananas (mashed, 200 grams)
- 1/4 cup coconut sugar
- 2 tablespoons coconut oil (melted)
- 1 egg egg
- 3/4 teaspoon vanilla
- 1/4 cup pecans (roughly chopped)
- 2 tablespoons mini dairy-free chocolate chips
Instructions
- Heat your oven to 350°F and coat a muffin pan with cooking spray.
- In a medium bowl, whisk the almond flour, coconut flour, cinnamon, baking soda, and salt.
- In a separate, large mixing bowl, whisk the mashed banana, coconut sugar, coconut oil, egg, and vanilla.
- Add the dry ingredients into the wet ingredients and whisk until combined. Fold in the pecans and chocolate chips.
- Use an ice cream scoop to fill 6 muffin cavities. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan completely.
Notes
- Weigh your flour: To ensure accurate results, it’s best to weigh your flour instead of using cups.