Health Benefits & Nutrition Info
- Almonds: (almond butter and almond flour) Both the World’s Healthiest Foods and Well-Being Secrets have thorough articles detailing the health benefits of almonds. The combination of fiber, nutrients, antioxidants and healthy fats in almonds help promote a healthy heart and healthy weight and may also help to prevent gallstones.
- Bananas: as I noted in my Chocolate Peanut Butter Banana Smoothie post, bananas provide vitamin B6 and vitamin C as well as potassium, manganese, antioxidants and fiber. As a result, bananas are good for heart health and digestion (source), and may even help the body produce neurotransmitters (source).
- Walnuts: Walnuts are rich in omega 3 fats as well as copper and manganese and very unique antioxidants. The combination helps walnuts to fight heart disease, metabolic syndrome, diabetes, and cancer (source).
- Psyllium: Last but not least, psyllium husks are extremely high in fiber. As a result, psyllium husks are recognized for promoting bowel regularity and satiety as well as regulating blood sugar levels, which can aid in weight loss. Psyllium husks also help to regulate cholesterol levels, which may be good for heart health.
Tips & Tricks
- I use a Silicone Muffin pan. I bought it about a year ago and it has made baking any type of muffin sssooooo much easier! The muffins pop right out, making muffin cups obsolete and cleanup a breeze!
- Turn the muffins out onto a plate or cooling rack after cooling in the pan for 20-30 minutes. Getting the muffins out of the moisture trapped in the muffin pan helps ensure that the amount of moisture in the muffins is just right.
Paleo Banana Nut Muffins
These Paleo Banana Nut Muffins are so amazing that you would never guess they're grain-free, Paleo, vegan and made with Whole30 approved ingredients! Bananas provide all of the sweetness necessary, and psyllium provides the perfect texture along with plenty of fiber. Thanks to nutritious ingredients, these Paleo Banana Nut Muffins are both nutritious and satisfying!
- 4 medium ripe bananas
- 1 1/2 cups almond butter, creamy
- 1/4 cup water
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- 1 cup almond flour
- 2 Tbsp psyllium husk powder
- 3 Tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup walnut pieces
Preheat oven to 350 degrees. Lightly grease a silicone muffin pan with butter, palm oil or coconut oil (or line a regular muffin pan with muffin cups) and set aside.
Blend the wet ingredients (bananas, almond butter, water, vinegar and vanilla) in a blender until smooth.
In a large bowl, wisk together all of the dry ingredients except for the walnut pieces (almond flour, psyllium husk powder, coconut flour, baking powder, baking soda and salt).
Add the wet ingredients from the blender to the dry ingredients and mix until smooth. Fold in the walnut pieces and spoon into muffin cups.
Bake at 350 degrees for about 30 minutes.
After the muffins have cooled in the pan for 10-20 minutes, turn them out onto a plate or wire rack to finish cooling.
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