These muffins are a staple in our fridge. I first made them for my brother and his wife. Typically, anything I “paleo-fy” just doesn’t taste like the real thing. It’s usually okayyy and edible but not delicious, and when you want some banana bread, you want some deeeelicious banana bread. He actually ate them, and I think he liked them. Definitely store these in the fridge because they’re so fresh with good ingredients that they will go bad quickly.
I found this recipe from Paleo Grubs (see here for original recipe) and have made it quite a few times. My sister is even now making it. I like that they’re not too “egg”-y and have all natural sweeteners. They are so easy to whip up with some of those freckled bananas on the counter.
Paleo Banana Muffins (Servings: 12)
- 4 bananas, mashed with a fork (the riper, the better)
- 4 eggs
- 1/2 cup almond butter*
- 2 tbsp coconut oil, melted
- 1 tsp vanilla
- 1/2 cup coconut flour**
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- chopped nuts of your choice (I love pecans or walnuts and just chop up whatever I have available)
- Preheat oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla. Blend to combine ingredients – I usually just use a fork for this, especially if your bananas are ripe enough.
- Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
- Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator for 3-4 days.
*For the almond butter, I’ve used peanut butter, which is delicious as well as sunflower seed butter. Something with the sunflower seed butter will make these look a little green. I bet cashew butter would be delicious, too!
**For coconut flour, I usually weigh this by the gram because it’s so dense. I also like to mash it up with a fork before adding it to the wet ingredients, otherwise it tends to get really clumpy.
The first time, I subbed applesauce for the coconut oil in equal parts, and it turned out well, too!
Also, I’ve switched to these silicone muffin liners that I really like! Check them out at World Market here. (No special kick back for me. I just really like the product.)
Serve with honey, coconut oil, or extra almond butter and jelly. Pic is from my sister when she recently made them. Seriously, so good.
Macros (for recipe as written): 14 C/10F/5P
Macros for recipe with applesauce instead of oil: 14C/8F/5P