Sweet, nutty, and fluffy banana muffins that are grain-free and sweetened with honey. With just a touch of cinnamon and nutmeg to add a little warmth, I think you’ll find that these muffins are a favorite for breakfast or snack-time in your family too!
I’m back with recipe two!
While I was having fun in the kitchen last week while experimenting with my Skoop B Strong protein powder, I couldn’t decide if I wanted to use up some ripe bananas we had on the counter or if I wanted to incorporate pumpkin into the recipe because right now I am loving all things pumpkin.
Well, because I am pretty indecisive I decided to do both!
These muffins are grain-free with their sweetness coming from the banana and the honey. I just LOVE the addition of cinnamon and nutmeg to the recipe because it really gives the muffins that warm you from the inside out homemade feeling.
While there is protein powder in these muffins, I can assure that it is undetectable! Brian is a GREAT recipe tester…as he is not afraid to tell me if something tastes a little “too healthy.”
These muffins have been great for quick breakfasts and snacks, and I can imagine they would be great to make in a large batch (maybe double or triple the recipe) to freeze for use at a later time.
Let me know if you try them out!
Yields: 6 muffins
1. Line muffin tins with baking liners or spray with nonstick cooking spray.
2. Preheat oven to 350°F (or 375° for high altitude).
3. Combine all ingredients in a large bowl and mix thoroughly.
4. Pour batter into 6 muffin cups.
5. Bake at 375 for 20 minutes.
6. Remove from oven and allow to cool for 10 minutes before removing from pan.
**Don’t forget to enter my Love Grown Foods giveaway!
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