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


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


  1. Preheat oven to 350 degrees
  2. Line jumbo muffin pan with jumbo baking cups
  3. Add peanut butter, almond flour, baking soda and salt to a large bowl
  4. Beat with an electric mixer (or use stand mixer) on medium speed for a minute until everything is combined
  5. Add eggs, vanilla, mashed bananas, and applesauce to mixture
  6. Beat on high speed for 2 – 3 minutes, until well combined
  7. Stir in nuts and raisins
  8. 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
  9. Bake for 35 – 40 minutes until toothpick inserted in center comes out clean
  10. Allow to cool before serving

Recipe being shared on Gluten-free Fridays

and on

Slightly Indulgent Tuesday 

    Sherry Lipp
    Latest posts by Sherry Lipp (see all)

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