Paleo Quick Bread Muffin

Name: Paleo Quick Bread Muffin
Cook time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 large eggs; 2 cups mashed bananas 3-4 or medium bananas; 1/2 cups almond butter spread; 1/4 cup butter vegetable; 1 tsp. – 5ml vanilla; 1/2 cup flour: coconut flour, almond flour can be used; 1 tbsp. – 15ml cinnamon; 1 tsp. – 5ml soda; pinch sea salt; 1/2 cup chocolate chips optional

Preheat the oven to 350 degrees Fahrenheit – 180 degrees Celsius. Line 12 muffin cups with liners; put aside.

Cook30 min
Total30 min
Serves12
LevelIntermediate

Afternoon snack Gluten-Free Vegetarian American

Ingredients

3 large eggs
2 cups mashed bananas 3-4 or medium bananas
1/2 cups almond butter spread
1/4 cup butter vegetable
1 tsp. – 5ml vanilla
1/2 cup flour: coconut flour, almond flour can be used
1 tbsp. – 15ml cinnamon
1 tsp. – 5ml soda
pinch sea salt
1/2 cup chocolate chips optional

Preparation

Preheat the oven to 350 degrees Fahrenheit – 180 degrees Celsius. Line 12 muffin cups with liners; put aside.

Method

Combine eggs, bananas, almond butter, butter and vanilla in a large bowl until fully combined. Add coconut flour, cinnamon, chic, bicarbonate of soda and a pinch of salt. Stir with a wooden spoon until fully combined.
Spoon batter into muffin tin, 3/4 full. Bake for 15-18 minutes or until golden. Chill for 10 minutes before removing from the muffin tin. Store in the refrigerator for 4 days.