{Gluten free, grain free, paleo}
Time Commitment:
Minimal (approximately 30 minutes from start to finish)
Cooking Level:
Easy/Beginner
Ingredients:
3 c almond flour
1 tsp cinnamon
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
3 medium to large ripe bananas
3 eggs
½ c – ¾ c sweetener of choice*
1 tsp vanilla
Nutrition Facts (per muffin):
Makes 18 muffins (using a 2 tbsp scoop)
Calories: 89 Fat: 5g Carbohydrates: 7g Protein: 3g
Instructions:
Whisk together bananas, sweetener, vanilla and eggs until bananas are mostly liquid.
In a separate bowl add almond flour, baking soda, baking powder, salt, and cinnamon.
Add wet ingredients to dry and mix until just combined.
Bake at 350 degrees for 15-17 minutes, muffins will appear medium golden brown.
Notes:
*Any sweetener you prefer can be used: maple syrup, turbinado sugar, Monkfruit (the sweetener I prefer). If liquid sweetener is used, muffins will be more moist, but no additional flour is needed to compensate for this.
Rebecca was a Precision Nutrition Certified Nutrition Coach, an A.C.E. Certified Personal Trainer, an A.C.E.Fitness Nutrition Specialist, an A.C.E. Sports Conditioning Specialist, and an A.C.E. Youth Fitness Specialist. She first earned her Personal Training certification with A.C.E. (American Council on Exercise) in 2002. She has been in and out of the "Health & Fitness" industry for nearly two decades. She also spent two years as a dietetic student at ASU & EMCC. She now blogs about her experiences with the health and fitness industry, eating disorders, lifestyle modification, weight loss, and nutrition for chronic disease, wellness, and longevity.
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