Grain and Nut-Free Banana Muffins (Edit recipe)

These easy and delicious banana muffins are grain and nut-free, and very low in added sugar. The flour blend contains tigernut flour, which is naturally sweet, and with the addition of overly ripe bananas, the muffins are pretty sweet on their own! These are great when you want a little treat, or snack, and delicious with some butter and a sprinkle of sea salt.

15 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	241
Fat:	10 g
Carbohydrates:	37 g
Protein:	2 g
Cholesterol:	16 g
Sodium:	683 mg
Fiber:	6 g
Sugars:	6 g
Calculated per serving.

by Primal Palate

Serves: 9

Ingredients

2 whole Banana, overly ripe
2 whole Eggs, large
1 tsp Vanilla Extract
1.5 cups Beth Blends Nut/Cassava Free Flour Blend (8oz bag)
1 Tbsp Maple Sugar
1 Tbsp Primal Palate Cinnamon Sugar Cookie Blend
1/2 tsp Himalayan Pink Salt
2 tsp Baking Powder
1/4 cup Ghee, softened to room temperature

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees, and line a muffin tin with parchment muffin liners.
In a medium sized mixing bowl, blend together the banana, eggs, and vanilla with a hand mixer.
In a large mixing bowl, whisk together the Beth Blends flour, maple sugar, Cinnamon Sugar Cookie blend, salt, and baking powder.
Pour the wet mix into the dry mix, and blend again with a hand mixer until smooth.
Add the ghee to the batter, and blend again until smooth.
Fill each muffin tin 3/4 of the way full with batter, and sprinkle the tops with a little extra Primal Palate Cinnamon Sugar Cookie if desired.
Place the muffin tray on the middle rack, in the center of the oven, and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool and enjoy.