RECIPE: PALEO BANANA NUT MUFFINS
I love these banana nut muffins y’all. They are really easy to make and taste super delicious. My favorite part is that they are Paleo, so they have no added sugar and they are gluten-free and guilt-free...as long as you don’t eat them all in one sitting. But I warn you now, because you’re gonna want to!
WHAT YOU NEED:
1 cup almond flour
½ cup coconut flour
¼ cup flaxseed meal
2 very ripe bananas (the more ripe your bananas are, the sweeter the muffins will be, so if you’re looking for sweet, let your bananas get nice and ripe first. This is a great recipe if you have mushy bananas lying around.)
2 TBSP. coconut oil
1 tsp. vanilla extract
Handful of walnuts (or other nut)
Small mixing bowl + medium mixing bowl
Muffin tin + liners (or mini-muffin tin)
WHAT TO DO:
Preheat your oven to 350 degrees
Mix your dry ingredients together in the the medium mixing bowl: almond flour, coconut flour, and flax seed meal.
In the small mixing bowl, mash up your bananas, add 4 whisked eggs, vanilla and melted coconut oil and mix together.
Add the wet ingredient from the small bowl to the dry ingredients and mix together using an electric hand-mixer. If you have a blender (like a Ninja or a Vitamix) with a dough setting, that works well, too!
Line your muffin tin or spray with cooking spray and evenly distribute batter across muffin tin. Garnish each muffin with a couple walnuts and a pinch of cinnamon before putting them in the oven.
Bake for 30-35 minutes or 20-25 minutes if using a mini-muffin tin.
These babies are a great addition to breakfast or a mid-morning snack on the go. They keep well in an airtight container in the fridge for up to a week. I pop one in the microwave for a few seconds and eat it warm with a touch of butter or nut-butter. Yum.
This recipe is Paleo and gluten-free but is not vegan or Whole30 approved. This recipe makes 1 dozen regular-sized muffins or 2 dozen mini-muffins. You may also choose to bake it in a loaf pan and make banana bread instead of muffins.