Almond Butter Banana Muffins

I’m kind of in love with almond butter. And I often just eat it right outta the jar!

C’mon now, I know I’m not the only one!

I’ve been more conscious of getting in healthy fats. And although almond butter is a great fat, I’m talking about things like coconut oil, ghee, grass fed butter and other animal fats that are amazing for hormonal health.

I also started using SCT oil in my coffee and to cook with. You’re probably familiar with MCT oil – which is medium chain triglycerides, which comes from coconut oil. 

PURE SCT OIL is a short chain triglyceride or short chain fatty acid. Short chain fatty acid is the preferred source of fuel for the colon and is associated with many health benefits such as improved insulin sensitivity, weight loss, anti-cancer, detoxification, and systemic anti-inflammatory effects just to name a few.

In just ONE serving of Pure SCT OIL you are getting an abundant source of Butyric acid, which has been shown to support gut and colon health and Vitamin K2 production, which is critical to the building and maintenance of strong bones.

Not to mention, Pure SCT OIL is great for jump-starting and igniting a sluggish metabolism. This special oil is a potent source of CLA (Conjugated Linoleic Acid), which has been shown to aid in fat loss and muscle gains, support anti-inflammatory pathways along with the reduction of chronic inflammation. Plus, it is a perfect addition to a KETO or PALEO inspired lifestyle because of its high bioavailability and supply of “instant-ketones.”

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The SCT oil you see here comes from certified-humane organic Jersey cow dairies and it taste delicious! In fact, it has a slightly sweet taste. Oh! and my cat loves it! 

So if you’re trying to up your ante on healthy fats, check out SCToil.com and try some for yourself. 

Ok, but now.. onto these delicious muffins. As you know, I only want to bake up health-ified and delicious treats that are low in sugar and high in nutrients – which is exactly what you get with these gems. 

Hope you enjoy them as much as I did! They were delicious right outta the oven and smeared with SCT oil. YUM!

ENJOY! xoxo

Almond Butter Banana Muffins
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  1. 1 cup almond butter
  2. 2-3 mashed bananas
  3. 2 large eggs
  4. 1/4 cup lakanto monk fruit sweetener
  5. 1 tsp vanilla extract
  6. 1 tsp baking soda
  7. 1 tsp ground cinnamon
  8. 1/4 tsp sea salt
  9. 1/4 cup finely chopped pistachios
  1. Preheat oven to 350F and line a muffin tin with 9 paper liners.
  2. Add all your ingredients, except the pistachios, into your food processor and blend until smooth and well combined.
  3. Pour batter evenly into prepared muffin liners, filling each cup to just below the top and sprinkle with pistachios.
  4. Bake for 30 minutes, until just set and a toothpick comes out clean with dry crumbs. Transfer to a rack to cook completely, then serve and enjoy!
Holistic Wellness https://holisticwellness.ca/
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Gluten Free Banana Chia Muffins

I had an overwhelming amount of organic bananas stocked up in my house over the weekend. So naturally, I baked!

I couldn’t decide whether to make banana bread or cookies or muffins, as the possibilities are pretty endless when it comes to baking with bananas. I finally settled on some allergen free delicious muffins. Yup…allergen free. These muffins contain no gluten, dairy or eggs. 

I decided to swap out eggs in this recipe for chia seeds, which acts as an amazing binder. Have you ever made chia gel/pudding before? Then you know what I mean by binding! Chia seeds, when soaked in water, emulsify and become rather gelly. Adding this into your baking is a great substitute for eggs, especially for vegans looking to get their bake on!

Chia seeds contain a ton of plant based omega 3’s, plus they are rich in fiber which is amazing for keeping you regular and supporting your gastrointestinal health. Alternatively, you could use ground flax for the same benefit. 

Additional alternative for this recipe:

* I used Bob’s Red Mill gluten free all purpose flour, but you could use brown rice flour instead

* You can add in 1/3 cup coconut sugar for extra sweetness. I decided to leave the sugar out as the bananas are rather sweet. 

Banana Chia Muffins
Yields 12
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Dry Ingredients
  1. 2 cups all purpose gluten free flour (Bob's Red Mill)
  2. 1/2 cup arrowroot starch/flour
  3. 2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp sea salt (I use GiddyYoyo Mountain Salt)
  6. 1 tsp cinnamon
  7. 1 tsp ground vanilla bean (I use GiddyYoyo)
Wet Ingredients
  1. 2 tbsp chia seeds
  2. 3/4 cup warm water
  3. 3 medium ripe bananas, mashed
  4. 1/3 cup coconut sugar (optional)
  5. 1/3 cup coconut oil, melted
Add Ins
  1. 1/2 cup walnuts, roughly chopped
  2. 1/2 cup chocolate chips (I use Enjoy Life. They are dairy free)
  1. Preheat oven to 350F. Coat a muffin pan with coconut oil or line with muffin cups.
  2. In a medium bowl, mix together dry ingredients.
  3. In another bowl, whisk together chia seeds with warm water. Mix really well and let sit for 5 minutes.
  4. Once chia mixture has gelled, add mashed banana and coconut oil and mix together really well.
  5. Add the wet ingredients to the dry ingredients and combine. Mix well.
  6. Fold in walnuts and chocolate chips and mix until well incorporated.
  7. Spoon batter into muffin cups and bake for 25 minutes.
  8. Let cool before serving.
  9. Enjoy!
  1. I love these muffins warmed up with some almond or hemp butter. Makes a perfect afternoon treat!
Holistic Wellness https://holisticwellness.ca/



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