Ingredients
- 4 spotty bananas
- 3 organic pasture raised eggs
- ¼ cup coconut oil, melted
- ½ tsp vanilla extract
- ½ cup nut butter of choice (I used Georgia Grinders Almond Butter)
- ½ cup coconut flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- pinch sea salt
- ½ cup chopped walnuts
- 1 tsp baking soda
Instructions
- Preheat oven to 350.
- Line a muffin tin with liners. I always get 9-10 muffins from this recipe depending on how large your bananas are!
- In a blender, add the bananas, eggs, coconut oil, vanilla extract, and nut butter. Blend until smooth.
- Next add the coconut flour, sea salt, cinnamon, nutmeg, and baking soda.
- Blend for about 20 seconds until incorporated.
- Transfer batter to a bowl and fold in most of the walnuts, saving a few to sprinkle on top.
- Use a spoon to scoop batter into the muffin cavities, filling 3/4 way to the top.
- Add remaining walnuts.
- Bake for 16-18 minutes, until they look set on top and a toothpick comes out clean.
- Store extras in a container in the fridge to enjoy all week!
Calories: 2480kcal | Carbohydrates: 176g | Protein: 65g | Fat: 184g | Saturated Fat: 67g | Polyunsaturated Fat: 48g | Monounsaturated Fat: 54g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 1424mg | Potassium: 3078mg | Fiber: 51g | Sugar: 70g | Vitamin A: 1034IU | Vitamin C: 42mg | Calcium: 610mg | Iron: 11mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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