Everybody needs a good banana bread/banana muffin recipe. I have had one that I’ve relied on for years and years. It was from my grandma and it’s always been my favorite. After going Paleo/Grain Free last summer, I tried a couple of banana muffin recipes. None of them quite met my expectations. Then I stumbled upon this one after I learned I was gluten intolerant last month. I’ve since made it four times . . . I think that says it all!
Paleo Banana Muffins
3 large mashed bananas
3 eggs
1/2 c melted butter
1/4 c maple syrup or honey (I’ve used both and couldn’t tell a difference either way)
1 tsp vanilla
1 c almond flour
1/2 c coconut flour
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/4 c (scant) mini semi-sweet chocolate chips (optional)
Preheat oven to 325 degrees. Grease muffin tin with coconut oil or butter.
Combine wet ingredients in a large bowl until mixed thoroughly. Add flours, salt, cinnamon, and baking soda and mix well. Add chocolate chips and mix in. Scoop batter into muffin tins.
Bake 25-35 minutes. I baked mine for 30 each time and they were perfect, but it will depend on your oven. Cool in pan for a couple of minutes, then carefully slide a butter knife around the edges and ease each muffin out onto a cooling rack.
Makes 12 regular sized muffins.
Thoughts:
These are my new favorite treat to bake. They smell great and taste even better. The texture is perfect for me, not too “wet” but perfectly moist. They are a good snack because they fill you up; they aren’t just fluff, like most grain-based muffins. My girls have to be limited to one of these muffins per day, or they would be gone in the first thirty minutes!
Comments +