Ingredients
- 1/4 cup coconut oil softened or melted
- 3/4 cup zero-calorie sweetener sugar substitute
- 2 eggs
- 1 tsp vanilla
- 3-4 bananas about 1 pound over-rip is best
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 cup almond flour almond meal
- 1 cup walnuts chopped reserve 1/4 to 1/2 cup nuts to sprinkle on top
Method
- Preheat oven to 350 degrees F.
- Cream coconut oil, and sweetener together. Add eggs and vanilla.
- Add bananas, beat until bananas are mashed into very small pieces (or mash before adding).
- Add all dry ingredients. Mix only until dry ingredients are combined.
- Fold a 1/2 to 3/4 cup of the chopped walnuts (reserve 1/4 to 1/2 cup to sprinkle on top of the muffins).
- Grease, line or use non-stick spray on muffin tins. You will need 14-18 tin cups.
- Using a size #20 portion scoop or about 3 tablespoons, portion batter into greased (or lined) muffin tins.
- Sprinkle remaining nuts on top of muffins.
- Bake at 350 degrees F. for about 20 minutes or until the muffins pass the toothpick test (toothpick through the center comes out clean).
Nutrition
Notes
Mini Muffin Instructions:
This recipe will yield about 48 mini muffins. Mix batter as directed then using a #60 portion scoop or about 1 tablespoon, portion batter into greased or lined mini muffin tins. Bake at 350°F for about 13-15 minutes until the muffins pass the toothpick test.