The Best Whole 30 Banana Muffins

Servings: 12 Muffins Prep Time: 5 minutes Bake Time 20-25 MinutEs Total Time: 30 minutes

Ingredients:

• 4 medium bananas, ripe

• 3 eggs

• 1/4 cup coconut oil melted

• 1/2 cup coconut flour

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/4 tsp sea salt

Directions:

1. Preheat oven to 350˚F.

2. Mash bananas in a large mixing bowl. Whisk in eggs and coconut oil until well combined.

3. Add in all dry ingredients and mix until a thick batter forms.

4. Divide batter evenly among 12-15 muffin tins and bake for 20-25 minutes. If you would like add in a few fresh blueberries or dairy free chocolate chips if you aren’t doing whole30.

5. Remove from the oven and allow the muffins to cool for 15-20 minutes before enjoying. Store in an airtight container in your refrigerator up to a week. You can also freeze these for up to a month.

Nutrition: Per Muffin

Calories: 106 Total Fat: 6g Saturated Fat: 4g Monounsaturated Fat: 1g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 47mg Sodium: 170mg Potassium: 159mg Total Carbohydrates: 12g Dietary Fiber: 3g Sugar: 5g Protein: 3g

NOTES:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

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