Description
Say hello to the most delicious Paleo Banana Bread Muffins you have ever tasted! These bad boys come together in 30 minutes flat, and get an added dose of protein from grass-fed collagen peptides.
Ingredients
3/4 cup almond flour
1/4 cup coconut flour
3/4 tsp baking soda
3/4 tsp baking powder (see notes)
2 tsp ground cinnamon
1/4 tsp ground cloves
2 scoops grass-fed collagen peptides
2 medium ripe bananas, mashed
3 eggs
2 Tbsp avocado oil
1/8 cup pure maple syrup
1 tsp vanilla extract
1–1/4 cup chopped walnuts (reserve 1/4 cup for topping)
Instructions
Preheat oven to 350ºF and grease your muffin tin (or add paper or silicone liners).
In medium bowl, whisk together all dry ingredients (except for the walnuts).
In a large bowl, mash your bananas (keep ’em a little lumpy), add eggs, avocado oil, maple syrup and vanilla extract and mix well.
Add dry ingredients to wet, and stir well before folding in 1 cup chopped walnuts.
Divide the batter among your muffin tin and top with remaining 1/4 cup chopped walnuts.
Bake at 350º for 18-22 minutes.
Remove from oven, let cool slightly and enjoy!
Equipment
mixing bowls
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whisk
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muffin pan
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measuring spoons
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measuring cups
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To make your own strictly paleo (corn free) baking powder, mix 1/4 tsp baking soda with 1/2 tsp cream of tartar.
Store in an airtight container on the counter for up to 5 days, or in the freezer for a few months.
Nutrition
- Serving Size: 1 muffin
- Calories: 162
- Fat: 10.3g
- Carbohydrates: 10.8g
- Fiber: 2.2g
- Protein: 9.1g
Keywords: paleo banana bread muffins, muffins, banana bread, paleo, collagen