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.
banana bread, paleo
sweetener of choice
either granulated sweetener or honey/maple syrup works
chocolate chips or walnuts
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.
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
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