Paleo Banana Nut Muffins
Grape seed oil for coating pan
3 overripe bananas
1 T. vanilla
1/4 c. all-natural peanut butter
1 T. cold pressed coconut oil, melted
3 eggs, room temperature
2 c. almond flour
1 t. cinnamon
2 t. baking soda
1/2 c. chopped walnuts or pecans, divided
Preheat oven to 350°F and spray grape seed or coconut oil into a muffin tin, to coat.
Mash bananas in a bowl. Once mashed, add vanilla, peanut butter, melted coconut oil, and eggs. Mix well.
Once mixed, add in remaining ingredients, reserving a few nuts for the top of the muffins.
Add batter to a muffin tin and place a few chopped nuts to the top of the batter. Bake at 350°F for 20 minutes.
* Yields 12 muffins
Amity’s Turkey Muffins
Grape seed oil
1 lb. extra lean turkey breast, ground
1/2 onion, diced (red onion works also)
1 rib of celery, diced
1/2 bell pepper (any color), diced
3 egg whites
1 T. almond meal
1/2 t. salt
1 T. adobo seasoning
1/4 t. cayenne powder
Preheat over to 350°F and grease a muffin tin with grape seed oil. Add all ingredients to a bowl and thoroughly combine.
Form into balls about the size of a lacrosse ball and add to a muffin pan. Bake at 350°F for 40 minutes or until the internal temperature reaches 165°F.
* Yields 10 muffins