Grain Free Muffins
What is the Specific Carbohydrate Diet?
I was on a Specific Carbohydrate Diet (SCD) for many years to heal gut issues. The allowed foods on the SCD are grain-free, refined sugar-free, and low lactose. Some dairy and beans are allowed. It is overwhelming when a healthcare practitioner recommends eliminating all those ingredients from your diet. I still bake these muffins, which gives me a sense of health and restoration because the SCD and these muffins were life-changing. Learn more about my digestive restoration journey on the About Page.
Benefits of Grain-Free Muffins
Almond flour is used in place of wheat flour for this recipe, and it yields remarkable results. You don’t have to be on a special diet to enjoy these healthy muffins, and you won’t feel like you are on an elimination diet. Try the Almond Flour Carrot Cake Muffins for another delicious and healthy snack.
- Processed sugar-free
- Low in carbohydrate
- Freeze well
- Make wonderful gifts
- Healthy ingredients
How to Store Muffins?
- Keep at room temperature in a covered container for 2-3 days
- Refrigerate muffins in an airtight container for five days
- Freeze in a container or zip-lock bags for six months. I take them out of the freezer and place them in a sandwich bag to work. They thaw quickly.
- Use an extra ripe banana
- Eggs – room temperature is best
- Honey – I use raw unpasteurized
- Butter – unsalted is preferred
- Cinnamon, but you can try nutmeg or cardamom or all three – experiment
- Vanilla – no substitute here
- Almond flour – use blanched almond four – Almond Meal can also be used, but I don’t care for the grainy texture.
- Walnuts or pecans
- mixing bowl
- cookie or ice cream scoop,
- muffin tin,
- paper liners,
- mixing spoon
Use an extra ripe banana for sweetness.
Mix wet ingredients first and the add the dry.
Line a muffin tin with twelve paper liners and fill 3/4 full and using all the mixture.
Almond Flour Banana Nut Muffins
- Total Time: 40
- Yield: 12 1x
- Diet: Gluten Free
These luscious muffins are the perfect snack, naturally sweetened with banana, and a touch of honey and walnuts makes them rich and crunchy. Banana Nut Muffins, made with almond flour, are paleo-friendly, gluten-free, and on the Specific Carbohydrate Diet. This recipe is adapted from Turtle Soup by Beth Spencer.
- 2 large eggs
- 1/3 cup honey
- 4 Tablespoons unsalted butter, melted
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- 2 1/2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnut or pecan pieces
- Preheat the oven to 325º and line a muffin pan with 12 paper liners.
- Combine wet ingredients. Beat the eggs in a large mixing bowl and whisk in the honey and melted butter. Stir in the mashed bananas and vanilla extract.
- Combine dry ingredients. Mix the almond flour, baking soda, salt, and cinnamon in a medium-sized bowl. Combine all ingredients. Add the dry ingredients to the banana mixture and stir until well combined. Fold in the nuts. Divide the batter between the muffin cups and lightly press down any large bumps.
- Bake for 20 – 25 minutes, until slightly browned and springy to the touch, and a toothpick inserted in the center comes out clean. Cool the muffins in the baking pan for an additional 10 minutes, and then remove them to a wire rack to finish cooling.
Muffins will keep in an airtight container on the counter for a few days or a week in the refrigerator. They also freeze well and are suitable for six months. Try my Almond Flour Carrot Cake Muffins recipe for another healthy snack. These are also Gluten Free and on the SCD.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Oven
- Cuisine: America
Keywords: Specific Carbohydrate Diet, healthy snack, food gifts
4 responses to “Almond Flour Banana Nut Muffins”
These were delicious Karen. I used applesauce in place of a banana as I didn’t have a ripe one and they turned out great.
Great substitution – so glad to learn that they were delicious with your clever sub.