Ingredients and Weight:
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/4 cup arrowroot powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons honey
- 2 tablespoons coconut oil
- 1 egg
Preparation Time:
20 minutes
Cooking Time:
15-18 minutes
Difficulty Level:
1 (simple)
Preparation Method Steps:
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until smooth. Add the almond flour, coconut flour, tapioca flour, arrowroot powder, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir until just combined.
- In a separate bowl, whisk together the honey, coconut oil, and egg. Add to the dry ingredients and stir until a thick batter forms.
- Drop the batter by rounded tablespoons onto the prepared baking sheet.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
Dish Characteristics:
- Moist and fluffy
- Warm and flavorful
- Lightly sweetened
- Naturally gluten-free, grain-free, and dairy-free
User Comments:
- "These muffins are absolutely delicious! They're so moist and fluffy, I can't believe they're Whole30 compliant."
- "The perfect breakfast or snack for those mornings when I'm craving something sweet but healthy."
- "My kids love these muffins too! They're a great way to get them to eat more fruit."
- "I love that these muffins are so easy to make and packed with nutritious ingredients."
- "These muffins are the perfect way to use up ripe bananas."
Special Precautions and Tips:
- Be sure to use ripe bananas for the best flavor and texture.
- If you don't have parchment paper, you can grease the baking sheet with coconut oil or cooking spray.
- If you have a nut allergy, you can substitute sunflower seed butter or Tahini for the almond flour.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
