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
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.
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!