These are labelled Banana Nut muffins on paleogrubs where we found the recipe, but in my opinion they’re not nutty enough to warrant that title!
We made half the suggested amount and (although we did use pretty tiny muffin cases) it made enough for the two of us without being excessive.
Ingredients can be split into wet and dry:
35g almond butter
1 tbsp coconut oil
1/2 tsp vanilla essence
35g coconut flour
2 scoops vanilla protein powder (we used Reflex Pro Instant Whey)
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
Depending on the size of your eggs you may want to add in some more coconut flour to thicken the mixture slightly. Ours were pretty big and overall we probably added in another 2 tbsps of coconut flour – however don’t forget you are supposed to have a batter when you pour/spoon it into the muffin cases.
What to do:
1. Preheat the oven to 350 F / 180 C (Gas Mark 4) and prepare your muffin cups, greasing if necessary.
2. Combine the wet ingredients – we used a blender but the original recipe suggests hand mixing.
3. Mix dry ingredients together, then add to the wet mixture and thoroughly combine.
4. You’ve now got your batter mix so once combined, pour/spoon into the muffin cases. Cook for 30 minutes. They’re ready when a skewer inserted comes out clean.