PALEO WALNUT MUFFINS
MUFFINS FOR BREAKFAST?
WITH THIS HEALTHY RECIPE, THAT IS MORE THEN ACCEPTABLE.
REFINED SUGAR FREE
serves 12 | prep time 10 min | cook time 20 | total 30 min
WHAT YOU WILL NEED
1/2 cup coconut flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
3 large eggs ( for VG option just use 4 flax eggs)
1/4 cup GHEE or melted coconut oil
1/4 cup honey or maple syrup
2 medium sized ripe bananas, mashed (about 1 cup)
I added 2 scoops of Elsa’s choc peanut butter plant protein you can add any plant protein or 1 tbsp cacao
1 teaspoon vanilla extract
1/4 cup + 2 Tablespoons chopped walnuts (optional)
shredded coconut & more fresh walnuts
Preheat oven to 180c degrees and grease a 12 cup muffin tin with ghee or coconut oil.
In a mixing bowl, whisk together the coconut flour, salt, and baking soda.
In a smaller bowl, beat together with a fork the eggs, honey, GHEE or coconut oil, mashed bananas, and vanilla.
Add the wet ingredients to the dry ingredients and mix well.
Stir in the 1/4 cup walnuts.
Transfer batter evenly into 12 muffin cups and sprinkle the remaining 2 Tablespoons chopped walnuts on top.
Bake at 180c degrees for 20 minutes or until a fork inserted in the centre comes out clean.
Transfer to a wire rack and let them cool.