Salad of roasted Brussels sprouts and sweet potatoes with beets, quinoa, feta, and poppy seed dressing.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 teaspoons coconut oil
- 3 ½ cups almond flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large ripe bananas
- ¼ cup coconut oil, melted and cooled
- 2 large eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet with 2 teaspoons coconut oil.
- Whisk almond flour, salt, and baking soda together in a bowl.
- Break bananas into pieces and place into a microwave-safe bowl. Microwave until soft, about 30 seconds.
- Mash bananas until creamy. Add 1/4 cup melted coconut oil and eggs; mix until well combined. Stir in dry ingredients until incorporated. Drop batter onto the prepared baking sheet, making 12 biscuit-shaped mounds.
- Bake in the preheated oven until peaks are lightly browned, about 17 minutes. Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 311 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I added some fruit and walnuts . Added chunks of bananas too . Delicious. Vanilla extract and maple syrup are not whole 30 compliant . But ,hey, if you are not doing the whole 30 these are good too. Easy to make .
These muffins were so delicious and easy to make. Baked to a slight crunchiness on outside. I did add chopped walnuts and almonds. Good with sliced strawberries too.
For a Whole 30 recipe, this is actually really good. For those on the thread suggesting to add vanilla to the recipe, that is NOT Whole 30 compliant.
I read every single review and opted to add blueberries, vanilla and cinnamon. The bananas were wildly ripe and honestly, these are borderline terrible. I don’t add salt to food and all I can taste is salt. So perhaps if you’re someone who enjoys that taste, these are for you? I would not recommend or make again, I’d rather eat blueberries and bananas solo. Disappointed.
Excellent
Simply delish, tastes like dessert. I added a little vanilla, cinnamon and about one quarter cup of chopped walnuts. Thanks for the recipe!
I loved these I also added blueberries to mine and my whole family loves them!
They turned out really good. I added two more ripe bananas, 1tsp cinnamon, 1/4 cup walnuts, 2 Tbls raisins and 1 tsp vanilla extract. I cooked them for about 20-25 min. The texture is good. The flavor was good for me but the bananas need to be very ripe. For whole30 maintenance they are excellent!
I really liked this recipe because of the whole foods used. I added a banana, so three altogether, walnuts, a little maple syrup, vanilla, and cinnamon. They were delicious. They are mild flavored, not like something with sugar, so if you are looking for mild they are great!
Easy, wonderful recipe! I would call them muffins instead of biscuits though. I added cinnamon, 1 packet of stevia, and a tablespoon of psyllium. (Another reviewer suggested the psyllium, & why not have good fiber?). I sprinkled the tops with cinnamon & a little monk fruit sweetener, and placed a pecan half in the middle. I baked them in a silicon (heart-shaped) muffin pan but did have a little bit of trouble getting them out. They were almost too moist, probably because my bananas were large & extremely ripe. I look forward to making these again, tweeking more. I will post a picture.
I absolutely love these as a healthier option for something that is like a muffin for breakfast. They also freeze well!
good god these were disgusting. dry, bland, and torturous to eat. Like a mouth full of wet sand from the polluted beach shores south of Houston. Please don’t waste your time or ingredients. I can’t believe other people actually liked these. I added cinnamon, nutmeg, and vanilla. I don’t like sugar, so the lack of sweetness was not the problem. what a waste.
These are delicious! I’ve tried subbing out coconut oil for pumpkin and unsweetened applesauce with cinnamon, great ways to make it more seasonal. The perfect amount of sweetness – I typically bake closer to 22-25 minutes. I typically make a batch and freeze them to enjoy as I get the craving! Thank you for sharing!!
Life saver on Whole 30! I would cut one in half and put a smashed raspberry or two in the middle when I ate it; so yummy! Only thing was a teaspoon is too much salt for this recipe; next time I’ll cut that in half….thanks for sharing!
So I did half organic coconut flour and half organic all purpose flour, 2 bananas and the rest of the recipe as followed. Way too doughy. I don’t know if this is because I didn’t use almond flour, but they just taste like balls of dough. I think it needs about 4 bananas for 3.5 cups of flour. However, with almond flour-perhaps they would have turned out better. I will try again and see.
I made these and they are amazing! I’m on my second round of Whole 30 and REALLY needed something different. I did add whole 30 approved vanilla. I love the idea of spreading almond butter and banana on it.
Light and fluffy! Not very sweet, so I added cinnamon and vanilla! I also made a few with some natural chocolate chips (obviously not Whole30) and some with some raisins.
I made these in my mini muffin pan with paper liners; it yielded 24 mini muffins. Baked for 13 minutes. They came out moist and everyone loved them!
These tasted great in my opinion! I did exactly as instructions said. I don’t bake often but they were light, moist, sweet and flavorful. I felt really healthy eating them! I made the mistake of making 9 instead of 12 so the very middle didn’t cook as properly as it should but overall great recipe.
I added 1/4 c honey and another banana, 1 tsp vanilla, 1 tsp cinnamon and 1/2 tsp nutmeg. Delightful!! Next time will increase the spices. Lovely subtle flavor :).
I thought that the cookies came out a bit dry. I also think they need more bananas and/or sugar.