Paleo Banana Bread Muffins
Stock up on these easy grab and go Paleo Banana Bread Muffins for quick breakfasts or snacks. They are delicious, grain free, gluten free, and kid approved! Plus, who could resist that trifecta of cinnamon, banana, and almond goodness?
Ingredients
- 4 medium peel Banana
- 4 individual Egg
- ½ cups Almond Butter
- 4 tablespoons Coconut Oil #1
- ½ cups Coconut Flour
- 1 tablespoon Cinnamon
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- ⅛ teaspoons Sea Salt
- 1 tablespoon melt Coconut Oil #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine bananas, eggs, almond butter, and coconut oil #1 in blender or mixer and blend thoroughly.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine bananas, eggs, almond butter, and coconut oil #1 in blender or mixer and blend thoroughly.
- Slowly add coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt to mixture until thoroughly blended.
- Grease muffin pans with coconut oil #2 and pour batter until evenly distributed.
- Bake at 350 for 15 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 1 muffin Amount Per Serving
- Calories
- 206
- Total Fat
- 15g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 75mg
- Sodium
- 227mg
- Total Carbohydrates
- 15g
- Fiber
- 4g
- Sugar
- 6g
- Protein
- 6g
- WW Freestyle
- 6