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Recipe: Almond Butter Banana Muffins with Coconut and Blueberry

There are a few options to handle overly ripe bananas, but I find the best option is to bake with them.  These muffins are a healthy alternative to prepacked, sugar-packed goods with little nutritional value.  The base of banana, blueberry, and coconut flour add fiber, healthy fats, and vitamins and minerals missed in many traditionally baked goods.  Check out the recipe below and always if you try it, send me a pic, comment or tag them @nutritionbygabby.

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Almond Butter Banana Muffins with Coconut and Blueberry

Recipe Yield: 12 muffins

  • 3 bananas
  • 1/3 cup almond butter
  • 3 eggs
  • 1/3 cup coconut flour
  • 2 tbsp unsweetened shredded coconut
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1 tsp stevia
  • 1 tsp vanilla extract
  • 2/3 cup blueberries

Directions:

Preheat oven to 350 degrees F.  In a large mixing bowl, mash two bananas until smooth with a fork.  Stir in the almond butter with banana, next add the eggs and whisk until thoroughly combined.  To the mixture add in coconut flour, shredded coconut, baking soda and powder, stevia, and vanilla extract and combine.  Slice the last banana into half-moon pieces and fold into the batter with the blueberries.  Scoop batter using an ice cream scoop into a lined muffin tin and place in the oven for 20-25 minutes.

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