Banana Walnut Muffins

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3 eggs, separated
5 Tbsp honey
4 Tbsp olive oil
3 mashed bananas
1 tsp vanilla
1 tsp baking powder
1/2 tsp ground cinnamon
2 cups almond meal
1 cup walnuts

Preheat your oven to 350 degrees. Divide your eggs (yolks in a big bowl, whites in a separate bowl and set aside). Cream the yolks and honey until light and fluffy with a hand mixer (about 5 minutes). Next, add the olive oil, vanilla, mashed banana and mix well.

In a smaller separate bowl, mix the cinnamon, baking powder and almond meal then add to the big bowl and stir well. Beat the egg whites in their separate bowl until stiff peaks form. I was too busy focusing on my stiff peaks to catch a picture of this, but you’ll need to use a hand mixer for this part. This is a KEY part of the recipe. When finished, fold the egg whites into the big bowl gently until they are mixed well. Now add your nuts.

Pour batter into a buttered (or coconut oiled) foil bread pan or foil cupcake liners. Bake pan for 40-45 minutes. Bake cupcakes for 20-25 minutes. You’ll know they are done when the tops are nice and brown (and when a toothpick comes out clean from the middle). Let them cool, then enjoy! Please note: the loaf will harden overnight so don’t be disturbed by the squishiness at first.

Also check out Jasmine’s recipe for Apple Banana Muffins.

About the author

Lauren Wilson. Lauren introduced Paleo into her lifestyle in 2010. She enjoys re-creating otherwise unhealthy meals and spreading the word about how easy (and delicious!) it is to eat well. Don't be surprised if she has chorizo or Sriracha included in her recipes. She's also got a major sweet tooth.

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