Ingredients
- 3 ripe bananas
- 3 eggs (omit for an egg-free version)
- 3 cups almond flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 cup walnuts, chopped (plus more walnuts for topping if desired)
- ½ cup ghee, melted
- 1 Tablespoon raw honey
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- pinch of cloves
- muffin pan and muffin liners
Recipe Description
DESCRIPTION: Paleo and gluten-free banana nut muffins made from almond flour.
“Everybody loves banana nut muffins.”
LOL – that’s what Jeremy said when I asked him what he liked about them. So, with that, how could you fail to enjoy this healthier version that’s made with delicious spices and sweetened with a tad of raw honey as well as the bananas.
Enjoy these Paleo banana nut muffins warm for a soft muffin texture with a nutty crunch. Personally, I like them with a cup of black tea for an afternoon snack.
Recipe Directions
- Preheat oven to 350F.
- Place the bananas in a mixing bowl.
- Add the walnuts to the mixing bowl.
- Add the spices (cinnamon, nutmeg, cloves) to the mixing bowl.
- Add in the almond flour.
- Add in the baking powder and baking soda.
- Add in the melted ghee.
- Add in the eggs and mix well.
- Line a muffin pan with muffin liners. Spoon the mixture into the muffin pan (to around 3/4 full). Top with additional walnuts for decoration (optional).
- Bake for 18-20 minutes until a toothpick comes out clean when you insert it into a muffin.
