This is one of my favorite muffin recipes to make – and the best part is no grains, no sugar added! After experimenting with various ingredients and using the taste-testing expertise of my family and my daughter’s classmates, I’ve finally perfected what I think is a pretty tasty, paleo-friendly Banana Nut Muffin recipe. Let me know if you love it as much as I do!
The ingredients are quite simple, including core ingredients like bananas, coconut, eggs, chocolate chips and almond butter. I mix it up depending on what I have in my cupboard and to add variation, such as adding walnuts, using coconut oil in place of butter, or adding pumpkin or raw cacao for extra chocolately-ness ;).
- 3-4 ripe bananas, mashed
- 3 large free-range eggs
- 1 tablespoon vanilla paste (or extract if you don’t have paste)
- 1 tablespoon honey (I leave this out if I put 1/2 cup of Enjoy Life mini chocolate chips in)
- ¼ cup coconut oil (make sure you make it liquid by placing the bottle in hot water)
- 2 cups almond flour*
- ½ teaspoon celtic sea salt
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- Optional: 1/2 cup Enjoy Life chocolate chips (this kind is dairy, nut and soy free)
- Optional: 1/2 cup shredded coconut
- Optional: 1/2 cup walnuts (if you like a little crunch and are not serving to people with nut allergies)
- Preheat oven to 350 degrees fahrenheit
- Combine bananas, eggs, vanilla, honey and oil in a blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
- Once all of your ingredients are blended, add in your almond flour, salt, cinnamon and baking soda
- Once everything is mixed well, then – if desired – add in the shredded coconut and Enjoy Life chocolate chips (and nuts if you are adding them).
For Muffins: Bake 10-15 minutes, or 7-10 mins for mini-muffin tins. Also can be made into banana bread! They should be light brown and springy when you touch them. I love the silicone muffin pans…spray them with coconut oil and your muffins will easily pop out!
Tips: Careful to not overcook the muffins/bread so as to keep the center moist. Also, make sure to spread the evenly throughout in the dish before baking. Feel free to experiment – and most importantly, ENJOY! 🙂
*I like to use blanched almond flour because the skin of almonds contain phytic acid, which is a compound that can hinder mineral absorption like iron and zinc. When you soak the almonds the skin comes off easily getting rid of the phytic acid.