Imagine biting into a moist, nutty muffin that's not just delicious, but actually good for you! These Paleo Banana Nut Muffins are about to revolutionize your breakfast routine, proving that healthy eating doesn't mean sacrificing flavor. Packed with nutrient-rich ingredients and bursting with natural sweetness, these muffins are the ultimate morning treat that will make your taste buds dance and your body thank you!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Paleo
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1 cup almond flour
- 1/2 cup chopped walnuts
- 2 eggs
- 1/4 cup honey
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork until they become a smooth, creamy consistency.
- Add the eggs, honey, and vanilla extract to the mashed bananas. Whisk together until all wet ingredients are well combined and create a smooth mixture.
- In a separate bowl, combine the almond flour, baking soda, and salt. Mix these dry ingredients thoroughly to ensure even distribution.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the chopped walnuts, reserving a small portion to sprinkle on top of the muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the remaining chopped walnuts on top of each muffin for added texture and visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Choose super ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
- Don't overmix the batter: Gently fold ingredients until just combined to keep your muffins light and fluffy. Overmixing can lead to tough, dense muffins.
- Use fresh ingredients: Ensure your almond flour and baking soda are fresh for the best rise and flavor.
- Check for doneness: The toothpick test is crucial - it should come out clean or with just a few moist crumbs.
- Let them cool: Allow muffins to cool completely to set their structure and develop full flavor.
- Storage hack: These muffins freeze beautifully! Store in an airtight container for up to 3 months for a quick grab-and-go breakfast.Pro tip: For extra indulgence, try adding a sprinkle of cinnamon or a handful of dark chocolate chips to customize your muffins!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
