I made this recipe so many times before it was just right. I wanted to find the perfect combination of ingredients to achieve muffins that were nice and fluffy. Texture shouldn't be compromised just because a recipe is gluten free! This recipe also contains no added sweeteners since the banana adds a lot natural sweetness on its own.
Prep time: 15 minutes Bake time: 20 minutes Total time: 35 minutes Makes: 11-12 muffins
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes
Makes: 11-12 muffins
- 4 ripe bananas
- 4 eggs
- ½ cup almond butter
- 4 tablespoons melted coconut oil
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1 teaspoon vanilla extract
- ⅛ tsp of himalayan pink salt (or sea salt)
- ¼ cup oat flour
- ½ cup coconut flour
- ½ cup dark chocolate chips or paleo chocolate chunks
- ½ cup crushed walnuts
Preheat oven to 350 F.
In a blender, combine bananas, eggs, almond butter, coconut oil, cinnamon, baking soda, baking powder, vanilla, and salt.
Pour into a bowl and mix well with coconut flour, oat flour, chocolate and walnuts.
Grease muffin tray well with coconut oil.
Scoop into tray until just over 3/4 full. (I don't use muffin liners for this recipe and have never had a problem with removing them from the tray)
Bake at 350 F for 20 mins
Remove from oven and allow to cool for 5 mins. Remove from the tray with a spatula to help unstick the sides and finish cooling on a wire tray.