1. Preheat oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla. Using a hand blender, blend to combine.
2. Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
3. Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.
Makes 12 muffins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (415g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 571 (71%)|
|Amt Per Serving||% DV|
|Total Fat 63.4g||85 %|
|Saturated Fat 41g||205 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 4.9mg||2 %|
|Sodium 17294.4mg||596 %|
|Potassium 1161.3mg||31 %|
|Total Carbohydrate 59.1g||17 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 44.8g|
|Protein 14g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 803
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