Pineapple Banana Muffins {Paleo, GF, DF}
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Paleo Running Momma · by Michele★ 4.7 (17)

Pineapple Banana Muffins {Paleo, GF, DF}

NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 10%
CARBS 16G34% OF CAL
3G FIBER5G OTHER7G TOTAL SUGAR
FAT 12G59% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist pineapple banana muffins with a coconut pineapple drizzle that tastes tropical. These are naturally sweetened with maple syrup and made with almond and coconut flours. Perfect for breakfast or a healthy snack.

dessertamericanbaked goodgluten freepaleovegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 med/large bananas (overripe and mashed well)
  • 3 large eggs (brought to room temperature)
  • 1/2 cup crushed pineapple (drained and juice reserved, measured after squeezing gently)
  • 1 tbsp of the reserved pineapple juice (room temperature)
  • 2 tbsp pure maple syrup
  • 2 tbsp organic refined coconut oil (melted and cooled to almost room temperature*)
  • 1 tbsp pure vanilla extract
  • 1 1/4 cups blanched almond flour
  • 1/4 cup coconut flour (sifted)
  • 1/4 cup tapioca flour
  • 1/4 tsp fine grain sea salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3 tbsp coconut butter
  • 2.5-3 tbsp reserved pineapple juice**
  • 2 tsp pure maple syrup
PREP
20M
SODIUM
174MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.