Grain-Free Banana Bread Muffins with Walnuts

Ingredients

1 cup, 3 overly ripe bananas, mashed

⅓ cup coconut oil or butter, melted

1 tsp vanilla extract

3 eggs, beaten

¼ cup honey

2 cups almond flour

½ cup coconut flour

1 tsp baking soda

2 tsp cinnamon

½ tsp salt

⅓ cup walnuts, chopped (optional)

300 grams (about 3) overly ripe bananas, mashed

69 grams coconut oil or butter, melted

1 tsp (5 ml) vanilla extract

3 eggs, beaten

59 ml honey

200 grams almond flour

64 grams coconut flour

1 tsp (5 ml) baking soda

2 tsp (10 ml) cinnamon

½ tsp (2.5 ml) salt

40 grams walnuts, chopped (optional) (leave out for IBD-AID phase 1 and 2)

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Dietary Therapies

SCD

mSCD

IBD-AID P1

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Gather and prep all ingredients. Preheat the oven to 350°F (180°C).
Line a muffin tin with liners or grease with coconut oil, set aside.
Set up your stand mixer with the paddle attachment.
Mash bananas and put in a stand mixer bowl.
Add melted coconut oil or butter, vanilla extract, eggs, and honey. Mix on low for 1 minute.
In a medium bowl add together almond flour, coconut flour, baking soda, and cinnamon.
Turn the mixer on low. Slowly add in the dry mixture about a third at a time until fully incorporated.
Remove bowl from stand mixer and fold in walnuts gently until evenly incorporated.
Spoon batter in each muffin liner all the way to the top. These muffins won’t raise much so don’t be afraid to fill them.
Bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
Remove from the oven, and cool slightly. Enjoy!