Banana Nut Mini Muffins
The other day I was making my paleo blueberry muffins as a dessert for my husband. I didn’t bother looking at my recipe and just decided to wing it and bake from memory. Bad idea bears. I ended up accidentally using 1 tablespoon of salt versus the teaspoon that the recipe required. Suffice today I made salt muffins with a side of blueberries. But the good news was I quickly made another batch of muffins so I didn’t feel like a huge culinary disaster. This recipe uses no salt because of the self-induced trauma I went through…
Ingredients
Makes 24 mini muffins
1/2 cup coconut flour
6 eggs
1/3 cup honey
1/3 cup grapeseed oil
2/3 cup crushed walnuts (optional)
2 bananas
1 tablespoon vanilla extract
Directions
Preheat oven to 350 degrees.
In a large mixing bowl, mix all ingredients together with a whisk – do not add the bananas until you have a smooth batter. Once your mixture is creamy smooth without any lumps, add in your diced bananas and slowly mix.
Pour the batter into muffin tins (I only have mini-muffin pans but use whatever you want!). Bake in the oven for 25 minutes. Serve warm or at room temperature. My husband liked this better than the banana nut bread I made awhile back. I think it’s because of the bite size nature of these mini muffins. Great for a light snack between meals or a dessert. Enjoy!
what makes it rise there is no baking soda in them?
It doesn’t rise much, but the egg definitely helps and the coconut flour is much more light than almond flour.