Banana-Walnut Breakfast Muffins (Paleo, Gluten-free, Dairy-free)
These Banana-Walnut Breakfast Muffins are made with almond flour and avocado oil. The muffins are moist, soft, full of banana flavor and crunchy walnuts.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Servings: 12 muffins
Preheat the oven to 350°F and line a muffin tin with baking cups. In a large bowl, mix the almond flour, baking soda, and salt.
In a separate bowl, whisk the bananas, egg, avocado oil, vanilla, honey, and lemon juice.
Using a rubber spatula, gently mix the dry and wet ingredients. Don't overmix.
Fold the walnuts and coconut flakes into the batter.
Spoon the batter into the prepared muffin tin, filling each cup 3/4 full. Optional - top your muffins with a chopped walnuts and sprinkle with cinnamon.
Bake until a toothpick inserted into the center comes out clean, about 22 minutes.
Set the pan on a wire rack to cool for about 15 minutes before serving.
*To measure the bananas, mash it with a fork first. It's fine if there a few large chunks left.
-- In place of the avocado oil, you can use melted coconut oil, butter, ghee, or palm shortening.
-- Coconut flakes is not the same as shredded coconut, the coconut pieces are cut into larger chunks and then dried. I added this to the recipe for texture, but it is optional.
Calories: 211kcal | Carbohydrates: 10g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Fiber: 2g | Sugar: 6g