• 3/4 cup sour cream or buttermilk — > See notes for paleo version. You will need chilled canned coconut milk and Apple Cider Vinegar
  • 3 large eggs
  • 1 ripe banana
  • 1/2 c maple syrup
  • 2 cup almond meal/flour
  • 1 teaspoon baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 teaspoon vanilla
  • Cinnamon
  • extra maple syrup and pecans for topping
  • Melted butter or coconut oil for topping
  • optional coconut sugar for crumble


For the topping:
  1. Mix 1 tbsp melted butter or coconut oil with 1-2 tbsp maple syrup and 1/4 tsp vanilla. Pour on muffins once cooled.
  2. Optional coconut sugar and cinnamon sprinkled on top. See notes for other topping options.
For the muffins:
  1. Preheat oven to 35Oº degrees F.
  2. If you want the paleo version, first make your paleo sour cream or buttermilk. You will need chilled coconut cream for that. See notes.
  3. Place sour cream, banana, eggs, and maple syrup in blender. Blend until smooth. Add your almond flour, maple syrup, baking soda, baking powder, salt, and extracts. Blend again until thick smooth batter is formed. 
  4. Pour batter into a greased muffin tin, filling 3/4 of each muffin each
  5. Add cinnamon an nuts on top of each and swirls around with knife
  6. Bake for 22-26 minutes or until center is tested with toothpick and comes out clean.
  7. Remove from oven and let cool.
  8. Serve or store in airtight container (once cooled) in fridge. Freezer friendly too.

Recipe source: cottercrunch


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