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