Banana Bread Muffins
These banana bread muffins are an incredibly simple and tasty breakfast recipe. Great for busy mornings. Paleo, gluten-free, grain-free, dairy-free.
Servings: 12 muffins
Ingredients
- 2 medium bananas
- 1/3 cup tapioca flour (30 g)
- 2 large eggs
- 2 tablespoons sweetener of choice either granulated sweetener or honey/maple syrup works
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- handful chocolate chips or walnuts optional
Instructions
- Preheat oven to 350F.
- Mash bananas in a medium bowl. Add in tapioca flour and eggs, mix until well-combined.
- Add in sweetener and cinnamon and mix again. If desired, add in chocolate chips and/or walnuts and stir.
- Portion mixture into 8 baking cups. I like these silicone baking cups. Place into pre-heated oven and bake for 18-20 minutes, or until the tops begin to brown. Check doneness using a toothpick.
- Allow to cool on the counter for 15-20 minutes before consuming.
- Store leftovers in an air-tight container in the fridge for up to 4 days. I do not recommend storing at room temperature.
Notes
Nutrition Facts (per muffin, recipes makes 12 muffins): 64 calories, 1 g fat, 12 g total carbs, 1 g fiber (11 g net carbs), 2 g protein