Banana Walnut Muffins
Prep:
|
Cook:
15-20 mini-muffins
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Ingredients
⅓ cup (75 g) ghee
3 eggs
2 ripe bananas
½ tsp baking soda
½ tsp salt
⅓ cup (113 g) honey
2 cups (220 g) almond flour
1 cup (110 g) hazelnut flour
1 cup (150 g) walnuts
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75 grams ghee
3 eggs
2 ripe bananas
½ tsp (2.5 ml) baking soda
½ tsp (2.5 ml) salt
80 ml (113 g) honey
220 g almond flour
110 grams hazelnut flour
150 grams walnuts
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 350°F (180°C or gas mark 4).
- In a food processor, blend together the ghee, eggs, bananas, baking soda, salt, and honey.
- When they have reached a smooth consistency, add in the almond and hazelnut flours and the whole walnuts. Continue to pulse until they are combined.
- Scoop the batter into lined muffin pans, and bake for 25-30 minutes, or until a knife comes out clean.
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Nutritional Info
Storage
Notes
This great breakfast muffin can be heated up and eaten as is, or with some hot steaming ginger tea! Pack it in your child's lunchbox as a treat, or have it ready on the cooling rack when they run home from school.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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