Ingredients
- 2 tablespoons coconut oil
- 4 ripe bananas halved, (The riper the better)
- 4 eggs
- 130 grams almond butter, (I use Quirky Jo's recipe)
- 1 teaspoon Vanilla Essence or Paste
- 70 grams Coconut Flour
- 2 teaspoons cinnamon
- 1/2 teaspoon Nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees celcius and line a muffin tin with cups or use silicon muffin trays with a bit of coconut oil on.
Heat coconut oil 2 minutes 37 degrees speed 1.
Add bananas, eggs, almond butter and vanilla and mix 10 seconds speed 5.
Add coconut flour, cinnamon, nutmeg, baking powder, baking soda and salt and mix 10 seconds speed 3 or until all combined.
Distribute batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
Bake for 20-25 minutes until a toothpick comes out clean.
Serve warm or store in the refridgerator in a resealable bag.
Tip
Recipe converted from Paleo Grubs
Thermomix Model
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Recipe is created forTM 31
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Comments
These were so easy to make and very nice! I was really surprised how high they had risen when I opened the oven and they didn't collapse all that much either. I used a mixed nut spread and drizzled some honey over the top for some sweetness.
I'll definitely make these again.
Really nice! Lite, moist, easy and Freeze well. I added 2 teaspoons of honey just for a little sweetness.
I will defiantly make again..
I used peanut butter as that's all I had, very tasty fluffy muffins. Would add two tbspn honey next time.
Adelle
Fantastic muffins. I used cashew nut butter as that is what I had in the fridge. Great recipe.
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