Low-Carb Gluten-Free Breakfast Recipe: Banana Nut Muffins

Just one Banana Nut muffin for breakfast?

Don’t be fooled–this low-carb, gluten-free breakfast muffin can be quite filling! In contrast to the Double Dark Chocolate Espresso Muffin recipe that we shared earlier, this one has been one of our family favorites. It’s inspired by the Paleo Banana Bread recipe found at Elana’s Pantry.

We don’t always use baking cups for these yummy muffins–as a matter of fact, it’s so much easier not to use them at all! Simply grease the muffin pan, and you should be good to go!

Anyway, the food choices for pregnant women diagnosed with gestational diabetes don’t have to be boring. Sure, they may not consist of your regular selections (and cravings), but after the adjustment phase, our pregnant bodies (and brains) tend to cut us some slack, especially if we’re eating the right combination and counting our carbs wisely.

We are coffee and espresso lovers so we just had to pair these banana nut muffins with some homemade espresso made with freshly ground Kona coffee beans (using a conical Burr grinder)! Although the nutritionist approved some coffee intake, we use it mostly for “aromatherapy”–at least, that’s our excuse.

Ready to try this recipe? Here goes…

RECIPE: Low-Carb, Gluten-Free Banana Nut Muffins

This makes 17 muffins if you’re using a regular muffin pan.

Ingredients

• 2 cups Blanched Almond Flour (we use Honeyville)
• 1/2 tsp Celtic sea salt
• 1 tsp baking soda
• 2 cups walnuts, chopped
• 3 large eggs (cage-free, if possible)
• 2.5  large bananas, mashed
• 1 tbsp pure vanilla extract
• 1/4 cup organic, cold pressed, extra virgin coconut oil
• Optional:  Sweetener, e.g. Splenda (we did not add any sweetener to our recipe and we still liked it!)
• Optional:  Sprinkle some ground cinnamon on top once the batter is in the muffin pan

Directions

1. Pre-heat oven to 350° Fahrenheit
2. Combine bananas, eggs, vanilla, and coconut oil, then whisk them together
3. Add in the dry ingredients, then fold in the walnuts, last
4. Carefully scoop batter into 12-cup regular muffin pans (the recipe makes 17 muffins)
5. Bake at 350° for 25 minutes

Easy enough?

We’re getting hungry now…so, it’s time to get to the kitchen to make some more yummy goodness!

Happy eating!

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