Paleo Gingerbread Protein Muffins (SIBO Friendly & Gluten Free)

image1.jpeg
  • 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 1/2 scoop vanilla protein powder

  • 1 teaspoon ginger

  • 1 teaspoon cloves

  • 1/2 teaspoon nutmeg

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon of salt

  • 1/2 cup frozen wild blueberries


Instructions:

  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