Paleo Banana Espresso Nut Muffins

21 May

These muffins contain no added sugar!  The bananas themselves provide the sweetness, therefore these muffins would be Whole30 if the program approved of baked goods (which the program does not).

Paleo banana espresso nut muffins

Ingredients (yield 24):

6 overripe bananas

8oz (by weight) unsweetened applesauce

6 large eggs

2 tbl. instant espresso powder (I use Ferrara brand)

1/2 cup Trader Joe’s mixed nut butter (This is a blend of roasted and salted almonds, cashews, walnuts, brazil huts, hazelnuts, and pecans.  You substitute your favorite nut butter for this mix)

1 tsp. kosher salt

1 tsp. baking soda

1 cup coconut flour, sifted

Method:

Preheat oven to 350ºF.  In a stand mixer combine bananas, applesauce, eggs, espresso powder, nut butter, and salt until well and evenly blended.  Sift in coconut flour and baking soda and mix to combine.  Distribute evenly across muffin pans lined with 24 wrappers.  Bake at 350ºF for 30 minutes.  I rotate the rack position of the muffins at the 15 minute mark.

Approximate breakdown per muffin:

88 calories

5g fat

12g carbohydrates

3g protein

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