Lazy summer days call for easy, grab-and-go snacks like these gluten-free muffins, which include walnuts, nut butter and even nut flour. They’re so filling, you can even eat them for breakfast!
Paleo Banana Nut Muffins
- 3 large eggs
- 2 cups mashed bananas (about 4 medium)
- 1/2 cup peanut butter (or almond butter)
- 1/4 cup olive oil (or butter, softened)
- 1 teaspoon vanilla
- 1/2 cup almond flour (or coconut flour)
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup chopped walnuts
- 1/2 cup chocolate chips (optional)
Preheat oven to 350 degrees and grease or line 12 muffin cups.
Combine eggs, bananas, peanut butter, oil/butter and vanilla in a large bowl and stir until combined.
Add the almond flour, cinnamon, baking powder, baking soda and salt. Stir with a wooden spoon until combined.
Spoon batter into muffin tins until 3/4 full.
Bake for 15–18 minutes or until a wooden toothpick inserted into the middle of the muffin comes out clean.
Cool for 10 minutes before removing from muffin tin and store in refrigerator for up to four days.