Banana Nut Muffins

Ok, ok, ok. I know. I’ve been gone for a long time. Life happens. šŸ˜¦ BUT! Good news, I’m back on my Whole30 diet regiment, so here come more recipes! I know I already have a muffin recipe but this one is also special. On my Whole30, I’m not allowed sugar. Not even maple syrup/honey. But I wanted a quick, simple, easy, grab ‘n go breakfast for school mornings or busy schedules. Or let’s be honest, I don’t feel like cleaning a pan after making eggs. So! I came up with this recipe to satisfy my baked goods/sweet craving, as well as to give myself a break from cooking during the day. It’s loaded with protein and healthy carbs/fats that keep me full for hours. Take that, over-processed, blood sugar spiking, weight-gain inflicting, prepackaged death muffins!

Banana Nut Muffins

Makes around 1.5-2 dozen


  • 1 cup almond flour
  • 1 cup flax meal (or a mixture of flax/chia)
  • 3/4Ā cup shredded, unsweetened coconut
  • 1-2 scoops of paleo unsweetened protein powder (optional)
  • 2 tsp baking soda
  • 1 tsp each of your choice of spices. I use cinnamon, nutmeg, clove, cardamom
  • 1 tsp salt
  • 3-4 ripe bananas
  • 1/3 cup date paste
  • 1/3 cup unsweetened almond butter
  • 2 tbls unsweetened applesauce
  • 3 eggs
  • 1 tsp vanilla extract
  • coconut/almond milk (if needed, don’t add right away)
  • 1/2 cup of chopped nuts; walnuts, pecans, macadamias, etc.

-Preheat the oven to 350 and line two muffin trays with liners

-In a large bowl, mash the bananas with a fork to desired consistency. Sometimes I like it chunky, ok?

-Add the date paste, almond butter,Ā applesauce, eggs and vanilla. Mix well.

-In a separate large bowl, mix all dry ingredients.

-Add the wet to the dry and stir until combined. It should be a bit thicker than cake batter consistency. If too thick, add almond or coconut milk.

-Stir in chopped nuts.

-Fill each well 3/4 full. They don’t rise as much as traditional muffins, so we need to fill them a bit higher. You might not have enough batter for a full 2 dozen, just fill as many as possible.

-Bake 20-25 minutes until light golden brown on top and cooked through.


They resemble a bran/oat muffin. Just slightly sweet and denser than regular muffins. I prefer them warm, with some butter. I recommend keeping them in a Ziploc baggie in the fridge, taking one or two out, microwaving for 30-45 seconds before eating. It’s totally customizable. You could add whatever spice blend, whichever nut(s), or even throw in some other fruit, like blueberries.


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