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My banana nut muffins will blow your mind! They are fungus protocol approved and gluten-free. They melt in your mouth!
INGREDIENTS
4 small ripe bananas
3 tbsp melted grass fed butter (or coconut butter)
1 tbsp bamboo xylose (sold exclusively at the office)
3 eggs
1/4 tsp vanilla powder (I like this brand) or 1/2 tsp alcohol-free vanilla extract
1/4 cup coconut flour (I like this brand)
1/4 tsp baking soda (I only use this brand)
1/4 tsp sea salt
1/4 cup unsweetened shredded coconut (I love this brand)
1/4 cup chopped macadamia nuts (I get mine at Costco in bulk but this brand is great too)
DIRECTIONS
Preheat the oven to 350°F and place liners into muffin pans.
On stovetop, melt butter with bamboo xylose and stir until combined.
In a large bowl, mash the banana with a fork or potato masher, then add the butter, eggs and vanilla. Using a whisk, mix the ingredients well.
Add in the coconut flour, baking soda, salt, shredded coconut, and macadamia nuts.
Using a spatula, mix the dry ingredients with the wet just until combined.
Fill each muffin cup to the top.
Bake in the preheated oven for about 20-25 minutes or until a skewer inserted into the center comes out clean.
Allow muffins to cool on a cooling rack for about 5 minutes before removing them from the pan. Store in an airtight container in the fridge.
Enjoy!