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Paleo Banana-Nut Muffins
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Description
This recipe was adapted from a recipe on Cave Kitchen. I changed the recipe because I didn’t have all of the original ingredients and I don’t think they could have possibly come out better.
I used chopped cashews and pecans for the nuts. These are by far the best paleo muffins I have tried so far.
Ingredients
- 3 whole Eggs
- 1-½ cup Cocoa Roast Almonds (ground Into Flour)
- ¾ cups Bananas (pureed With Fork)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ cups Pure Agave
- 1 teaspoon Vanilla Extract
- ½ cups Chopped Nuts
Preparation
Blend eggs separately, breaking the yolks. Mix together all the ingredients (including the blended eggs) except for the nuts until smooth. Fold in the nuts.
Spoon batter into 6 to 12 greased or paper-lined muffin cups (I used muffin paper cups and filled each 1/3 full, making 12 perfect muffins). Cook 20–25 minutes at 350ºF until the top is golden-brown and a toothpick comes out clean.
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