I like to make this healthy grain-free muffin recipe after my children go to sleep at night so they have something nourishing to eat for breakfast—especially helpful on really busy mornings! The other day my daughter wanted to know how much protein each muffin had so she worked out how many grams of protein each ingredient contained and then divided the total number by 12. She came up with 6.3 grams per muffin, not bad.
I generally use roasted almond butter in my baking recipes, including the recipes in my new Nourishing Meals cookbook. The brand I like to use for these recipes is Zinke Orchards. Although this almond butter is not certified organic it does come from spray-free almonds. For eating or raw recipes we like to use raw organic or raw sprouted almond butter.
Banana Almond Butter Muffins
The texture and flavor of these muffins are best once they have completely cooled. Serve with a dollop of honey or Homemade Honey-Sweetened Jam and a mug of herbal tea. These also make a great snack to take while traveling....or pack one in your child's lunchbox!
1 cup roasted almond butter
4 large organic eggs
2 medium ripe bananas
1/4 cup maple syrup
2 teaspoons vanilla
6 tablespoons coconut flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
Place all ingredients into a food processor fitted with the "s" blade and process until smooth. Scoop batter into muffin cups.
Bake for 25 to 30 minutes. Cool on a wire rack. Source: wwwNourishingMeals.com
More Gluten-Free Muffin Recipes:
Carrot Raisin Buckwheat Muffins
Vegan Corn Muffins
Subscribe to this blog via Email
Follow me on Facebook
Follow me on Twitter
Follow me on Instagram