Beautifying Banana Nut Muffins Recipe

Beautifying Banana Nut Muffins

Wake up to the aroma of fresh baking bread without any guilt.  These banana bread muffins have all the beautifying nutrients you could wish for in a treat. With a wide range of vitamins and minerals, such as Vitamin B6, Manganese, Vitamin C, Potassium, Dietary Fiber, Protein, Folate and Magnesium, these babies are also full of walnuts, which are renowned for being rich in antioxidants which make you look good and feel great.

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Importantly, these Beautifying Banana Nut Muffins are filling – you won’t ever have to worry about getting hungry after eating one of these nutrient-rich snacks. When it comes to health, these banana bread muffins come out on top. Featuring walnuts, an amazing source of plant-based omega-3s, this recipe helps promote a healthy gut and lower inflammation throughout your body.

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Make snack time a breeze with these delicious yet healthy alternative to your favorite baked product. Whether you make them fresh in the morning or on Sunday and make enough to last the whole week, this convenient yet tasty recipe is sure to please even the fussiest eater. The perfect option to take on the go, to work, or on a picnic, these muffins are easy to make and convenient to take virtually anywhere. Why not get out your muffin trays, heat up that oven, and give a healthier option a try today?!

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Beautifying Banana Nut Muffins

Beautifying Banana Nut Muffins
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    Prep Time 10 minutes
    Cook Time 18 minutes
    Servings 12 muffins
  • 3-4 large ripe bananas (1 and 2/3 cups mashed)
  • 3 eggs room temperature
  • 3 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • 1/3 cup almond butter
  • 1/3 cup (50g) coconut flour
  • 1 ¼  teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup toasted walnuts chopped


  1. Preheat the oven to 350ºF.
  2. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
  3. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and ? cup almond butter until fully combined.
  4. Add the coconut flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients and mix well.
  5. Fold in the walnuts.
  6. Divide the batter between the prepared muffin tins.
  7. Bake in the preheated oven for about 16-19 minutes. A toothpick inserted into the center of a muffin should come out clean.
  8. Remove from oven and cool on a wire rack for about 10 minutes.
  9. Take the muffins from the pan and place on a cooling rack to finish cooling.


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Shanna Lee
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