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This great breakfast muffin can be heated up and eaten as is, or with some hot steaming ginger tea! Pack it in your child’s lunchbox as a treat, or have it ready on the cooling rack when they run home from school.


N cup (75 g) ghee
3 eggs
2 ripe bananas
½ teaspoon baking soda
½ teaspoon salt
N cup (113 g) honey
2 cups ( 220 g) almond flour
1 cup (110 g) hazelnut flour
1 cup (150 g) walnuts


1. Preheat oven to 350°F (180°C or gas mark 4)
2. In a food processor, blend together the ghee, eggs, bananas, baking soda, salt, and honey
3. When they have reached a smooth consistency, add in the almond and hazelnut flours and the whole walnuts
4. Continue to pulse until they are combined
5. Scoop the batter into lined muffin pans, and bake for 25-30 minutes, or until a knife comes out clean


15-20 mini-muffins

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0