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Banana Nut Muffins, one in a yellow silicone cup with a white dish towel with a pale blue stripe on the right side
Print Recipe

Banana Nut Muffins

A THM XO to satisfy even the intense muffin cravings. 
Cook Time20 minutes
Course: Snack
Cuisine: American
Servings: 10 muffins
Author: Nicole

Ingredients

  • ½ c coconut flour
  • dash salt
  • ½ tsp baking soda
  • ½ c unsweetened almond milk
  • ¼ c egg whites
  • 1 egg
  • 1 ½ tbsp Pyure
  • 2 medium bananas mashed
  • 1 tsp cinnamon
  • ¼ c walnuts chopped

Topping

  • 1 1/2 tbsp coconut oil
  • 1 1/2 tbsp coconut flour
  • 1 tbsp Pyure

Instructions

  • Preheat the oven to 350.
  • In a medium bowl, mash the bananas. Add the wet ingredients; mix well. Then add the dry ingredients, except the nuts, and stir until just combined. Gently fold in the nuts.
  • Scoop the batter into a greased muffin pan or liners, filling the liners about 3/4ths of the way full. These muffins don’t rise very much.
  • In a small bowl (I just use the bowl the muffin batter recently evacuated) combine the topping ingredients. Sprinkle a light amount on top of each muffin.
  • Bake for 20 minutes or until the tops start to brown slightly and a toothpick inserted in the center comes out clean.

Notes

Yes, these muffins are a crossover, but to me it is totally worth it. I tried making them an E but they just weren’t as satisfying. Even in weight-loss mode, crossovers are okay for an occasional treat – and infinitely better than going off plan all together.