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Banna Nut Muffins


Dana does not like bananas.  She claims it is a texture thing with bananas, but anyhow it is a big deal if she eats a banana.  She bought some bananas on whim and they slowly began to ripen to the point that they were going into a baked good or the trash.  The result was a great banana nut muffin that is great on the go!

From our kitchen to yours, Bennett


3 ripe bananas
3 whole eggs
¼ cup coconut oil
1 ½ cup almond flour
½ cup tapioca flour
¼ cup coconut flour
¼ cup shredded coconut
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon arrowroot powder
¼ tsp sea salt
½ cup chopped walnuts
½ cup pitted dates or honey


Preheat the oven to 375 degrees and grease a muffin pan with coconut oil
Mash the bananas and add eggs and coconut oil until well combined
In a separate bowl, mix the flours, coconut, cinnamon, baking soda, arrowroot powder, and salt together
Add the walnuts and chopped dates to the dry mixture
Now mix in the banana mixture, delicately incorporating the batter together
Spoon out the batter evenly into the muffin tins
Top each mixture with additional shredded coconut, walnuts and dates.
Bake for 20-22 minutes until a toothpick comes out clean.  Be sure to not over cook these, as you want them to stay moist
Let cool and enjoy

Serves 4-6


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