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Delicious Banana Nut Muffins (Fungus Protocol Approved)

My banana nut muffins will blow your mind! They are fungus protocol approved and gluten-free. They melt in your mouth!


  • 4 small ripe bananas

  • 3 tbsp melted grass fed butter (or coconut butter)

  • 1 tbsp bamboo xylose

  • 3 eggs

  • 1/2 tsp vanilla extract

  • 1/4 cup coconut flour

  • 1/4 tsp baking soda

  • 1/4 tsp sea salt

  • 1/4 cup unsweetened shredded coconut

  • 1/4 cup chopped macadamia nuts


  • 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!

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