Dessert

Paleo Banana Bread Muffins, low carb, gluten free, low sodium is for Dessert.

Paleo Banana Bread Muffins, low carb, gluten free, low sodium takes 10 minutes to prepare.

Paleo Banana Bread Muffins, low carb, gluten free, low sodium takes 15 minutes to cook.

Paleo Banana Bread Muffins, low carb, gluten free, low sodium makes 12 servings.

The ingredients for Paleo Banana Bread Muffins, low carb, gluten free, low sodium are:

3 large Egg, fresh, whole, raw
2.5 cup, mashed Banana, fresh
.5 cup Almond Butter
.25 cup Coconut Oil
1 tsp Vanilla Extract
2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 tbsp Cinnamon, ground
1 tsp Leavening agents, baking powder, low-sodium
1 tsp Baking Soda

Here is how you make Paleo Banana Bread Muffins, low carb, gluten free, low sodium:

Pre-heat oven to 350 degrees F.Grease or line 12 muffin cups with liners; set aside.Combine eggs, bananas, almond butter, butter, and vanilla in a large bowl.Whisk until fully combined.Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of salt.Stir with a wooden spoon until fully combined.Spoon batter into muffin tins, ? full.Bake for 15-18 minutes or until golden.Cool for 10 minutes before removing from muffin tin.Store in refrigerator for up to 4 days.Mat add 1/2 cup chocolate chips. Not in calculator.Serving Size: 12 muffins Number of Servings: 12Recipe submitted by SparkPeople user CAROOR.

The nutritional information for Paleo Banana Bread Muffins, low carb, gluten free, low sodium is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 192.4

• Total Fat: 14.0 g
• Cholesterol: 46.5 mg
• Sodium: 125.0 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 3.1 g
• Protein: 4.7 g

The dietary needs meet for Paleo Banana Bread Muffins, low carb, gluten free, low sodium is Low Carb