Paleo Banana Walnut Muffins with Coconut Flour
Indulge in the moist and delicious flavors of these Paleo Banana Walnut Muffins, made with wholesome coconut flour and ripe bananas. Perfect for a healthy breakfast or snack, these muffins are easy to make and packed with nutrients. The combination of walnuts adds a delightful crunch and nutty flavor, while the sweetness of honey complements the bananas beautifully. These muffins are grain-free, gluten-free, and provide a guilt-free option for those following a Paleo lifestyle. Perfect for meal prep, they can be enjoyed throughout the week. Share these delightful treats with friends and family, and savor the goodness in every bite!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Coconut flour
1/2 cup (Sifted)
Salt
1/4 teaspoon (None)
Baking soda
1/2 teaspoon (None)
Large eggs
4 (Beaten)
Melted coconut oil
1/4 cup (Melted)
Honey
1/4 cup (None)
Ripe bananas
2 medium (Mashed (about 1 cup))
Vanilla extract
1 teaspoon (None)
Chopped walnuts
1/4 cup (Optional)
Chopped walnuts
2 tablespoons (For topping (optional))
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with coconut oil or line with muffin liners.
2
In a large mixing bowl, combine coconut flour, salt, and baking soda, whisking until blended.
3
In a separate bowl, mash the ripe bananas until smooth. Then, add the eggs, melted coconut oil, honey, and vanilla extract to the bananas, mixing well with a fork until thoroughly combined.
4
Gradually add the wet mixture to the dry ingredients, using a hand mixer on medium speed to combine for approximately one minute until the batter is smooth.
5
Gently fold in 1/4 cup of chopped walnuts into the batter.
6
Evenly distribute the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the remaining 2 tablespoons of chopped walnuts on top of each muffin.
7
Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.
8
After baking, allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious muffins warm or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recommended oven temperature for these Paleo Banana Walnut Muffins?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How many eggs are required for this recipe?
This recipe requires 4 large eggs, beaten.
What type of flour is used in these muffins?
The recipe uses 1/2 cup of sifted coconut flour.
Are these muffins gluten-free and grain-free?
Yes, these muffins are both gluten-free and grain-free, making them suitable for a Paleo lifestyle.
How long do the muffins need to bake?
The muffins should bake for approximately 20 minutes.
What sweetener is used in the batter?
The recipe uses 1/4 cup of honey as a natural sweetener.
How much coconut oil is needed?
You will need 1/4 cup of melted coconut oil.
How many bananas are used in the recipe?
The recipe calls for 2 medium ripe bananas, which is about 1 cup when mashed.
What should be done with the walnuts?
Fold 1/4 cup of chopped walnuts into the batter and use an additional 2 tablespoons for topping.
How do you prepare the muffin tin?
Lightly grease a 12-cup muffin tin with coconut oil or line it with muffin liners.
How full should the muffin cups be filled?
Each muffin cup should be filled about 2/3 full with batter.
How do you check if the muffins are fully cooked?
Insert a toothpick into the center of a muffin; if it comes out clean, they are done.
How long should the muffins cool in the pan?
Allow the muffins to cool in the pan for 10 minutes before moving them.
Where should the muffins go after cooling in the pan?
Transfer them to a wire rack to cool completely.
Can these muffins be eaten warm?
Yes, they can be enjoyed warm or at room temperature.
How much baking soda is required?
The recipe calls for 1/2 teaspoon of baking soda.
What is the amount of salt needed?
You will need 1/4 teaspoon of salt.
How much vanilla extract is in the recipe?
The recipe uses 1 teaspoon of vanilla extract.
Are these muffins suitable for meal prep?
Yes, they are perfect for meal prep and can be enjoyed throughout the week.
What tool is used to mix the wet and dry ingredients?
A hand mixer on medium speed is used to combine the ingredients for about one minute.
What ingredients are mixed in the dry bowl?
The dry bowl contains coconut flour, salt, and baking soda.
What ingredients are mixed in the wet bowl?
The wet bowl includes mashed bananas, eggs, melted coconut oil, honey, and vanilla extract.
Is this recipe considered low-carb?
Yes, the recipe is tagged as a low-carb snack option.
Can I skip the walnuts?
Yes, the walnuts are listed as optional in the ingredient list.
What provides the moisture in these muffins?
The moisture comes from the ripe bananas, eggs, and coconut oil.
How many muffins does this recipe typically produce?
The recipe is designed for a standard 12-cup muffin tin.
Is coconut oil used for anything other than the batter?
Coconut oil can also be used to grease the muffin tin.
What flavor profile can I expect?
The muffins have a nutty flavor from the walnuts and a natural sweetness from honey and bananas.
Why should I sift the coconut flour?
Sifting helps ensure the batter is smooth and free of clumps.
Are these muffins dairy-free?
Yes, they are dairy-free as they use coconut oil instead of butter.