SCD Recipe: Banana Peanut Butter Breakfast Muffins

My usual breakfast is a Lara Bar and some fruit. I decided that I needed a little bit of a change, and those Lara Bars can get expensive, though I usually can find them on sale somewhere.

To make these feel a little more breakfast like I used half the amount of honey and no butter (just to cut down on the fat – the peanut butter has enough anyway).

1 cup almond flour
1 cup SCD peanut butter
4 medium very ripe bananas – mashed
2 eggs
1/4 cup honey
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup chopped walnuts
1/2 cup chopped pecans

Preheat oven to 350 degrees.

Line a muffin pan with cupcake holders.

Mix all ingredients except nut in a large bowl. Stir or use a mixer until well combined. Stir in nuts. Pour into muffin cups – about 2/3 full.

Bake for 25 minutes until knife inserted in center comes out clean.

Banana Peanut Butter Breakfast Muffin

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

5 thoughts on “SCD Recipe: Banana Peanut Butter Breakfast Muffins

    1. I think that could work. I haven’t tried it with this recipe, but I’ve found that applesauce works pretty well with quick breads. You might want to increase the almond flour a little, or throw in a little coconut flour, if you think it’s too wet.

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