Banana Nut Muffins

So my grandma would make banana nut bread all the time, and it was the best thing ever, and sometimes my mom would make it, and it was great, too. Unfortunately, having two brothers means that you had to fight for it and it was gone in two days.
Also unfortunately, my grandmother’s recipe calls for regular flour, but I changed up a few things to make it gluten free and a little less unhealthy, and it turned out amazing! Tastes just like my grandma’s recipe. 😀
3-4 large ripe bananas
3 eggs
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
2 tablespoons maple syrup (optional)
1/3 cup almond butter
1/3 cup almond flour
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon cloves
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts or pecans, or a mixture of both


Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil (I kinda really love this stuff)

In a medium bowl, mash peeled bananas with a fork until no chunks of banana remain.

In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract, almond butter, and maple syrup until fully combined.

In a separate bowl, combine the almond flour, spices, baking soda, baking powder, and salt
Add dry ingredients to the wet ingredients and mix well. Fold in the nuts.

Divide the batter between the prepared muffin tins.

Bake in the preheated oven for about 22 minutes. A toothpick inserted into the center of a muffin should come out clean.

Remove from oven and allow to cool for a couple minutes before removing muffins from muffin tins. Cool completely on wire rack.


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