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Healthy Breakfast: Banana Walnut Muffins

Ingredients

  • 1/4 cup coconut oil
  • 2 fresh bananas
  • 3 flax eggs (3 Tbsp. ground flaxseeds added to 9 Tbsp. of water and stirred)* OR use 3 regular eggs
  • 1/4 cup coconut flour
  • 4 dates, pitted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup walnuts, chopped
  • 5 drops of stevia (optional)

Directions

  1. Preheat the over to 350F/ 176 C.
  2. Combine flax eggs (or regular eggs), banana, coconut oil and dates in high powered blender and blend until smooth.
  3. Add in the coconut flour, baking soda, salt and stevia and blend until smooth.
  4. Fold in the walnuts.
  5. Pour mixture into muffin pan (either grease the pan or place in muffin wrappers). This mix makes 6 large muffins or 12 small ones.
  6. Bake in oven for about 30-35 minutes.
  7. Remove from oven and let sit for at least 20 minutes before serving.
  8. Slice in half and serve with your favorite nut butter, mashed up berries or just alone! *NOTE: The flax eggs make the muffins more cake-like and the inside will be very moist. This recipe was adapted here.
Prep Time: 5
Cook Time: 35
Total Time: 40

Servings: 6

Calories: 260

Fat: 18 g

Trans Fat: 10 g

Cholesterol: 95 mg

Sodium: 45 mg

Carbohydrates: 23 g

Fiber: 4 g

Sugars: 14 g

Protein: 5 g