Sunday, December 30, 2012

Grain-Free Banana Nut Muffins



These are my favorite breakfast to make when ever I stumble upon this bag of bananas at my local grocery store.  They pack all of the single bananas up and sell them for $1.49, sometimes it's even organic ones!  These are grain-free, sugar-free, filled with protein and good fats that will keep you satisfied until lunch.  On top of that, they are quick to whip up and even freeze well.  I ususally quadruple the recipe and then have one breakfast plus 3 more in the freezer.  Each batch makes 1 dozen regular size muffins, or 6 large, or 24 mini-muffins.  
Ingredients:

1 cup of almond flour
3/4 cup of natural peanut butter (you could use another nut butter)
3 medium ripe bananas
2 eggs
1 teaspoon of baking powder
1 teaspoon of baking soda

Mix all ingredients in a mixer or in a bowl with a hand mixer (in that case you might want to smash the bananas by hand first).  It is a rather runny batter.


Generously grease your muffin tin.  This is my favorite product to use.  It is made from Orgainc, Expeller Pressed Palm Oil, which by the way is a medium chain fatty acid that your body can quickly convert to energy.  If you want more info on that you should read Eat Fat Lose Fat by Mary Enig and Sally Fallon.



Fill all of your tin evenly with all of the batter.  If you are doing multiple batches here's what mine looked like, a little more than half full....I am obviously a super-sloppy muffin filler!



 Bake at 350 for 15-24 minutes.  The time will vary based on what type of tin you are using.  Mini-muffins are more like 12 minutes.  These large muffins took 20 in my oven.  Just keep an eye on them when they brown around the edges and look firm in the middle insert a toothpick or fork and see if it come out clean.  Let cool for 5 minutes in the pan, then turn onto a cooling rack.



Cool or enjoy warm.  They seem to taste less peanut-buttery when they cool and all of the flavors sort of meld together.  These make a great breakfast with fruit and milk, or for lunch with a hard-boiled egg and veggies or on the side of a salad.



They are good enough to consider a dessert and good enough for you to not!  Enjoy!!!

Love and Butter,

Mishelle

Shared on Real Food Wednesday, Monday Mania, Wheat Free Wednesday, Fight Back Friday

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3 comments:

  1. Yum. I was looking for a good grainfree muffin recipe that had no sugar and was high in protein.
    I can't seem to tolerate eating breakfast but muffins are the only thing that appeal to me. Thanks :-)
    Cory-lynn

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  2. I found your link at annemariecain.com and your "Grain Free Peanut Banana Muffins" was featured as one of Laureen (the owner of the site) top picks. I was looking for the recipe, so I clicked on the link and here I am following your instructions. Hope I can make it better, thanks for sharing your recipe.

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    Replies
    1. I hoped they turned out! My family loves these muffins. Thanks for trying it out!

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