Banana Nut Muffins

5 from 1 vote

Buttery and tender muffins studded with toasted nuts make for a perfect for on the go breakfasts. Any nut you like will work here. Walnut, pecan, and macadamia are particularly good. Addition of 1/2 teaspoon of cinnamon is also nice in these.

Course Breakfast

Cuisine American

Keyword american, banana, breakfast, dairy-free, macadamia, muffin, nightshade-free, nut, pecan, vegetarian, walnut

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 274kcal

Author Jenny Ross

Ingredients

4 large eggs
1/3 cup butter melted, or butter flavored coconut oil for dairy-free
1/4 cup cashew milk or almond milk, unsweetened
1/4 cup plus 1 tablespoon monk fruit powdered
1/4 cup allulose or another 2 tablespoons monk fruit, powdered
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2-2 teaspoons banana flavor start with 1 1/2 teaspoons and add more if desired
2 cups almond flour blanched
2 tablespoons coconut flour
2 teaspoons baking powder
1 1/2 cups walnuts toasted and chopped coarse

Get Recipe Ingredients

Instructions

Preheat the oven to 350°F and grease a standard muffin tin with oil or fill with cupcake liners. Set aside.
Combine all ingredients except walnuts in a blender and blend until completely smooth. Stir in walnuts and pour into prepared cupcake wells, smoothing the tops with a spoon.
Bake for about 20-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 5-10 minutes. Loosen the sides by running a knife around the edge and then turn the muffins out to cool completely.

Notes

Protein:Energy Ratio: 0.2

Nutrition