If you want a lower calorie muffin and also low carb for the a.m. that tastes just like your grandma's best banana bread... look no further! This recipe turned out perfect and the banana flavor was so yummy! Trust me you will not be disappointed!
You would never guess that these Paleo Banana Blueberry Muffins have no added sugar – all the sweetness comes from the bananas! These gluten-free muffins make a great breakfast or snack.
Banana Blueberry Paleo Muffins (SIBO Friendly, Low Carb, Gluten Free)
3 large eggs
2 cups mashed bananas (4 medium)
1/2 cup almond butter
1/4 cup coconut oil
1 teaspoon almond extract (you could also use vanilla)
1/2 cup coconut flour (you could also use almond flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
1 tablespoon of cinnamon (if you want lower histamine use Cloves)
1/2 cup frozen wild blueberries
1. Preheat oven to 350 degrees F. Grease pan or use 12 liners for muffins; set aside.
2. Combine eggs, bananas, almond butter, and almond extract in a large bowl. Whisk until combined. Add in coconut flour, cinnamon, baking powder, baking soda, and salt. Stir with until fully combined. Fold in blueberries.
3. Spoon batter into muffin tins, 3/4 full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.
Nutrition Information: Calories 125, Fat 6.2g, Carbs 15.4g, Protein 3.7g, Fiber 3.9g, Sugars 6.6g
These muffins smell amazing coming out of the oven, and they taste even better! They’re sweet enough even without the sugar, allowing the banana flavor to shine. The texture is spot on! I do make enough to freeze so that I can pop one in to the microwave in between clients or prior to my workout! Yum!
Recipe adapted from Civilized Caveman Cooking