Submitted by: Simone Durand
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Gluten-free muffin recipe... perfect for breakfast or snacks!
Place eggs, oil (melt on low heat in pan), bananas, pitted dates and stevia in a Vitamix (or blender); blend on medium speed until combined. Add in coconut flour, salt, and baking soda and blend until smooth. Fold in chopped walnuts. Scoop batter into lined muffin tins. Bake at 350°F for 20-25 minutes (my batch took exactly 23 minutes; all ovens are slightly different). Cool and serve.
Entire recipe has 6 Protein, 0 Fat, and 7 Carb. If you make 6 large muffins, each counts as 1 Protein and 1 Carb. If you make 16 mini muffins, each would be about 1/2 Protein and 1/2 Carb.