Paleo baking can be a challenge when you have multiple food allergies. But don’t despair! Even if you’re avoiding eggs, nuts and coconut, you can still bake up some delicious treats and this easy-to-make Paleo muffin recipe is proof of that!
This healthy nut-free banana muffins recipe is also egg-free and coconut-free. Co-staring with bananas is sunflower seed butter, which adds a pleasing and nutty flavor to these banana muffins, without the use of actual nuts. If you don’t have a nut allergy and have another type of nut butter on hand, go ahead and use it. (All nut and seed butters are interchangeable in this recipe.)
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Egg-free, Coconut-free, Nut-free Banana Muffins
Total Time: 50 minutes
Cook Time: 50 minutes
saturated fat 1g
polyunsaturated fat 2g
monounsaturated fat 3g
vitamin c 6g
- 3 medium banana(s) about 1.5 cups mashed per 9 servings
- 1/2 cup(s) sunflower seed butter
- 1/4 cup(s) maple syrup
- 1 tablespoon(s) vanilla
- 1/2 cup(s) arrowroot powder
- 2 teaspoon(s) cinnamon
- 1 teaspoon(s) baking soda
- 1/4 teaspoon(s) sea salt
- 1 package(s) paper muffin liners
- Preheat the oven to 350 F. Place paper liners in 9 muffin cups or coat muffin cups with a fat of your choice.
- Add bananas, sunflower seed butter, maple syrup and vanilla to a blender and mix until ingredients are just combined.
- In a medium bowl, stir arrowroot powder, cinnamon, baking soda and salt together and add to the wet ingredients in the blender.
- Blend everything together until smooth and pour into prepared muffin cups.
- Bake for 35-40 minutes until the tops are slightly brown* and a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool slightly before serving.
- *Muffin tops will continue to brown until they get dark and glossy during cooling.