Grab-and-go breakfasts are easy to find in the freezer section at the store, but what if you could make your own — without all those added...
Nuts for muffins
Lazy summer days call for easy, picnic-friendly snacks like these gluten-free muffins, which include walnuts, nut butter and even nut flour. They’re so filling you can even serve them for a quick 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.
Adapted from gimmedelicious.com. Olivia Volkman-Johnson is a freelance writer who is studying to become a pastry chef.
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