These paleo banana muffins come from a mini low-carb banana bread recipe, so you can choose to bake it in a loaf pan, or use a muffin tin.
They’re not only keto and paleo-friendly, but they are also gluten-free, providing the perfect low-carb breakfast or snack.
High in protein and fiber, these paleo banana muffins are super easy to make and quick to prepare. They'll be in the oven in under half an hour.
3 Reasons These Paleo Banana Muffins are the Perfect Snack
Muffins used to be a typical breakfast food, until the world realized that they're just cupcakes without icing.
High-carb, low-fat and protein breakfast options were once considered healthy, mainly because of the war against fat. Once thought to make you fat, we now know that quality fat is actually one of the best macronutrients. That's because it's incredibly beneficial for your health for all of it's satiating, brain-protecting and performance-enhancing benefits.
We've also learned that carbohydrate-rich foods like flours, sugars, and cereals can impact your hormones and weight in ways we weren't aware of before.
So, as delicious as they are, muffins started to lose traction...
Until now. Enter these low-carb, high fat, delicious paleo muffins. Here are a few reasons why they rock:
#1: Weight Management
These muffins include coconut, which Coconut contains medium-chain triglycerides (MCTs). Researchers have found that MCTs may support weight loss when combined with a ketogenic or low-carb diet.
#2: Supported Heart Health
Bananas are rich in potassium, which may help reduce blood pressure and reduced risk of heart disease. Potassium is also a crucial component of electrolytes.
#3: Anti-Inflammatory Properties
Both coconut and bananas are full of micronutrients and minerals that may act as antioxidants, which have anti-inflammatory properties that combat free radicals and may help prevent diseases such as diabetes and cancer.
- Serving Size: 1 muffin
- Yield: 12 servings
- Prep time: 10 minutes
This Recipe Is:
- Low carbohydrate
- High in protein
- High in fiber
- Quick and easy
- 3 packs (1 oz) FBOMB Macadamia Nut Butter with Coconut
- 1 pack (1 oz) FBOMB House Blend Oil
- 3 eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup coconut or almond flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Preheat oven to 350 degrees. Thoroughly grease a 12-cup muffin pan and set aside.
In a bowl, whisk together packets of FBOMB Macadamia with Coconut Nut Butter and FBOMB House Blend Oil with the eggs, mashed bananas, and vanilla extract.
In a separate bowl, sift together the remaining dry ingredients. Slowly incorporate the dry ingredients into the bowl of wet ingredients and stir together with a wooden spoon until thoroughly combined.
Spoon the batter into the muffin tins about ¾ full. Bake for about 15-20 minutes until golden brown on the top and cooked through in the middle. Insert a toothpick into one of the muffins in the middle. If it comes out clean, the muffins are done.
Cool for 15 minutes before popping out of the muffin tins. Muffins will keep in the refrigerator for up to 5 days.
- Calories: 166 kcal
- Fat: 10g (54%)
- Carbs: 14g (34%)
- Fiber: 5g
- Net Carbs: 9g
- Protein: 5g (12%)