SCD Recipe: Banana Nut Breakfast Cakes

I used a jumbo muffin pan for these. I didn’t add any butter or oil, which made them a little lighter than my usual muffins – which I liked a lot.

Makes 8

Ingredients:

1 cup peanut butter (SCD – no sugar)
1 cup almond flour
1 tsp baking soda
1/2 tsp salt
2 eggs
1/2 tsp vanilla
3 very ripe bananas – mashed
1/2 cup plain applesauce
1/2 cup chopped walnuts
1/2 cup slivered almonds
1/2 cup raisins

Preparation:

Preheat oven to 350 degrees
Line jumbo muffin pan with jumbo baking cups
Add peanut butter, almond flour, baking soda and salt to a large bowl
Beat with an electric mixer (or use stand mixer) on medium speed for a minute until everything is combined
Add eggs, vanilla, mashed bananas, and applesauce to mixture
Beat on high speed for 2 – 3 minutes, until well combined
Stir in nuts and raisins
Pour batter into baking cups so they are about 2/3 full (I ran out of room in my muffin pan, so I used two ramekins that were about the same size
Bake for 35 – 40 minutes until toothpick inserted in center comes out clean
Allow to cool before serving

Recipe being shared on Gluten-free Fridays

and on

Slightly Indulgent Tuesday

Author
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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.