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Export 10 ingredients for grocery delivery
Preheat your oven to 350 degrees Fahrenheit (175 Celsius) and place a rack in the middle.
Prepare a 8×4 loaf pan by lining with parchment paper and spraying with a baking or oil spray.
Whisk the eggs and sugar with a stand mixer on medium-high speed until they’re light and fluffy.
Add the banana, sour cream, almond butter, and coconut oil and continue whisking until combined.
Add the flour, baking powder, baking soda, and kosher salt and mix to incorporate. Then add in your nuts and mix once more.
Pour into your greased and lined loaf pan and bake for 60 minutes or until a toothpick or cake tester comes out clean.
Let cool for 15 minutes in the pan and on a wire rack. Then, flip onto a plate or cutting board for serving.
Instead of a loaf pan, line a 12-muffin pan with cupcake liners (or 2 6-muffin pans).
Bake at 350 F (175 C) for 10 minutes, and then turn the oven temperature up to 450 F (230 C) for 5-8 more minutes.
Test them with a toothpick or cake tester to make sure they’re done before pulling them out of the oven.
Let them cool for 10 mins in the pan on a wire rack before removing the muffins.