I have made this recipe several times and it has NEVER disappointed me, despite the fact that I’m always changing the measurement of the bananas depending on how many I have. I’ve made this recipe with two bananas, four bananas, big bananas, and small bananas, and it comes out delicious Every. Single. Time.

This time I used four huge bananas, which resulted in a lot more muffins than I was expecting. In addition to the normal 12, I had enough batter left to make 10 mini-sized muffins. After handing out a bunch to friends, I was still left with seven big ones and three small ones, all of which are in the freezer right now, just waiting to be eaten.

This time I also used almonds instead of walnuts, because that was all I had in my cupboard. I don’t know what I was expecting, but I was pleased to discover that there was no difference in taste compared to when I use walnuts.

These muffins always get rave reviews, even from my two friends who don’t like bananas (weirdos!). This time was no exception. One of my coworkers said that based on its outside appearance, he was expecting the muffin I gave him to be really dry, and he was shocked by how moist it actually was (thank you coconut oil!). Another coworker was debating whether to take a full-sized or a mini, and I told her to take a big one. She emailed me a little while later: “omg so glad I took a big one! Delish!”

This recipe is a modification of the recipe found HERE.

Sugar-free, gluten-free banana nut muffins

Ingredients:

Dry:

• 3 cups blanched almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder (aluminum-free)
• 1/2 tsp sea salt
• 1 tbs Truvia
• 1/2 cup chopped nuts (walnuts, almonds, whatever)

Wet:

• 3 eggs (pastured, organic)
• 2-3 very ripe bananas, mashed (I used 4)
• 1/4 cup coconut oil
• 1 tbs pure vanilla extract

Directions:

1. Pre-heat oven to 350 degrees F.

2. Grease a 12-muffin tin.

3. Melt coconut oil.

3. Mix the dry ingredients (except nuts) in a large bowl.

4. Mix the wet ingredients in a medium bowl in the order listed.

5. Add the wet mixture to the dry mixture, then fold in the nuts.

6. Transfer to muffin tins.

7. Bake for about 20 minutes. When a knife or toothpick comes out clean, they’re done.

8. Let them cool in the muffin pan for about 5-10 minutes, then remove from the pan and cool on a wire rack.

That’s all! Enjoy!