Paleo Banana Matcha Muffins

25 min 12 servings

Nutrition

201 Kcal
14.7g Fat
18.5g Carbs
9.7g Net Carbs
4.9g Sugars
5.7g Protein

These muffins are PALEO, GRAIN-FREE, DAIRY-FREE, GLUTEN-FREE, and delicious. I hope you enjoy them!

Ingredients

  • 3 bananas (2 in recipe 1 for decorating)
  • 2 cups or 200g ground almonds
  • 120g or 2/3 cups of coconut sugar (or maple syrup)
  • 1 tablespoon of arrowroot powder
  • 1 teaspoon of bicarbonate of soda
  • 4 eggs
  • 50g of 1/4 cup of melted coconut oil
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of matcha powder

Directions

  1. Preheat your oven at 170C / 340F.
  2. Mash the bananas roughly so the consistency isn’t too smooth.
  3. Mix in eggs, coconut sugar, and vanilla extract. Combine well.
  4. Add almond flour, arrowroot powder bicarbonate of soda, and matcha. Combine well, and finally add the melted (and cooled down) coconut oil.
  5. Place muffin cases in your muffin tray or oil with coconut oil or cooking spray and pour the mixture in up to 2/3 of each muffin case.
  6. Decorate with sliced banana. Bake at 170C 340 F for 25 min. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.
  7. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 50 g or 1/2 cup of almond flour can be replaced with 30g or 1/2 cup of quinoa flour.

Author

Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

Eat. Burn. Subscribe.

Join the Eat Burn Sleep email newsletter and be the first to hear about new tips, and recipes!

  • This field is for validation purposes and should be left unchanged.

Explore More Recipes

Spinach and broccoli velouté

30

Yogurt and almond cake

50

Cream of broccoli and zucchini

35

Brussel sprout, chicken and bacon skillet

20