BANANA BREAD ALMOND FLOUR MUFFINS RECIPES

WHOLE30® BANANA BREAD DROP MUFFINS RECIPE | ALLRECIPES

Whole30® Banana Bread Drop Muffins Recipe | Allrecipes image

You miss bread. I get it. I do, too. Try these delicious banana bread drop muffins, using almond flour and sweetened only with bananas. No grains, no added sugar, no dairy, but you won't believe how good these things are. Makes 12 muffins. Easily split the recipe in half for 6.

Provided by russell

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Total Time 32 minutes

Prep Time 15 minutes

Cook Time 17 minutes

Yield 12 muffins

Number Of Ingredients 7

Ingredients

2 teaspoons coconut oil
3?½ cups almond flour
1 teaspoon salt
1 teaspoon baking soda
2 large ripe bananas
2 large eggs
¼ cup coconut oil, melted and cooled

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with 2 teaspoons coconut oil.
Combine almond flour, salt, and baking soda in a bowl. Mix well.
Break bananas into pieces and place in a microwave-safe bowl. Microwave until soft, about 30 seconds. Mash until creamy. Add eggs and 1/4 cup coconut oil; mix well. Combine with the almond flour mixture. Drop batter onto the prepared baking pan in biscuit shapes.
Bake in the preheated oven until peaks are lightly browned, about 17 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 289.5 calories, CarbohydrateContent 12.9 g, CholesterolContent 31 mg, FatContent 24.2 g, FiberContent 4.4 g, ProteinContent 9 g, SaturatedFatContent 6.3 g, SodiumContent 310.6 mg, SugarContent 4.1 g

BANANA BREAD {ALMOND FLOUR} | COMFY BELLY

Banana Bread {almond flour} | Comfy Belly image

While I initailly listed the baking temperature lower than it is now, you can probably set it at 325°F/165C or possibly 350°F/175°C, depending on your oven. The baking time will shorten as well, and it may be a bit darker on the outside.This recipe can fill two small baking loaf pans, or one big pan. Any pan will work. I double this recipe to make two loaves, each fitting in a Pyrex 1.5 quart (4½" x 8½" x 3") glass loaf pan. If you want to be able to take the loaf out of the pan in one piece, line the pan with parchment paper and then pour the batter in the pan.

Provided by Erica

Yield 8

Number Of Ingredients 8

Ingredients

1/4 cup honey
3 tablespoons olive oil (or ghee or unsalted butter )
2 large eggs
2 very ripe bananas ((spots on them; remove the peel))
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups blanched almond flour
1 cup walnuts, dried fruit, chocolate chips (optional)

Steps:

Preheat oven to 325°F (165°C, or gas mark 3).
Mix all the wet ingredients together in a bowl until well blended.
Add the dry ingredients to the wet ingredients and mix well again.
Bake for 45 minutes or until a toothpick comes out clean from the middle of the loaf. If you're making muffins, change the baking time to 25 minutes.
Cool and slice. Store covered at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.

Nutrition Facts : Calories 288 kcal, CarbohydrateContent 16 g, ProteinContent 9 g, FatContent 23 g, SaturatedFatContent 4 g, CholesterolContent 64 mg, SodiumContent 269 mg, FiberContent 4 g, SugarContent 10 g, ServingSize 1 serving

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