Paleo Banana Bread Muffins (Gluten free, Low-Carb)

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Banana

  Raw

  2 cup, mashed or 450g

• Almond butter

  Nuts, plain, without salt added

  ½ cup or 125g

• Butter oil

  Anhydrous

  ¼ cup or 51g

• Vanilla

  Yo-Plus - Yoplait

  100g

• Coconut Flour

  Organic - Bulk Barn

  50g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Salt

  Table

  0.001 cup or 0.4g

• Chocolate

  Formulated bar, power bar

  50g

Directions

1. Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.
2. Combine eggs, bananas, almond butter, butter, and vanilla in a large bowl. Whisk until fully combined. Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of salt. Stir with a wooden spoon until fully combined.
3. Spoon batter into muffin tins, 3/4 full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.
4. Recipe by: Layla (source: https://gimmedelicious.com/paleo-banana-bread-muffins-gluten-free-low-carb/)