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Whole30 Banana Bread Drop Muffins
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Prep Time
15m
Cook Time
20m
Total Time
35m
This delicious recipe for Whole30 banana bread drop muffins uses almond flour and coconut oil for a grain-free, gluten-free, and dairy-free option. Perfect for a healthy breakfast or snack, these muffins are moist, tender, and bursting with banana flavor. A quick and easy recipe that's perfect for meal prep.
Ingredients
Servings:
12
Scale:
Scale
0.25
0.5
1
2
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6
Steps
1
Gather the ingredients.
2
Preheat the oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet with 2 teaspoons coconut oil.
3
Whisk almond flour, salt, and baking soda together in a bowl.
4
Break bananas into pieces and place into a microwave-safe bowl. Microwave until soft, about 30 seconds.
5
Mash bananas until creamy. Add 1/4 cup melted coconut oil and eggs; mix until well combined. Stir in dry ingredients until incorporated.
6
Drop batter onto the prepared baking sheet, making 12 biscuit-shaped mounds.
7
Bake in the preheated oven until peaks are lightly browned, about 17 minutes. Remove from the oven and allow to cool slightly before serving.
8
Enjoy!
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories370kcal18%
-
Fat32g1%
-
Saturated Fat11g0%
-
Carbohydrates13g0%
-
Fiber6g0%
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Sugar3g0%
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Protein13g0%
-
Cholesterol31mg1%
-
Sodium238mg11%
Percent Daily Values are based on a 2,000 calorie diet.