One of the great things that I love since I started this blog is that my friends and family keep sending me their favorite recipes. I like to talk about food. I like to make food. I like to eat food. Getting others’ tried and true recipes is such a perk so keep ’em coming, people!
This recipe came from my friend, Blaire. {Shoutout, Blaire!} Her husband eats mostly paleo so she makes these muffins for him. I was excited to try them because I had been wanting to use my coconut flour and I’m always on the lookout to healthier alternatives to my favorite foods. The main ingredients are bananas and eggs and there aren’t any grains.
To start, preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil and vanilla. Using a hand blender, blend to combine.
Combine coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a small bowl then blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins.
Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag. I recommend serving them with honey for a sweet treat.
Paleo Banana Nut Muffins
Yield: 12 muffins
Ingredients
- 4 ripe bananas, mashed with a fork
- 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
- Crushed almonds, optional
- Directions
- 1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil and vanilla. Using a hand blender, blend to combine.
- 2. Combine coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a small bowl then blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins. Top with crushed almonds if desired.
- 3. Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag. Enjoy!
- Note: original recipe from Paleo Grubs
Jessica @ Desserts with Benefits says
May 26, 2014 at 8:32 pmThese are so freaking adorable!! I've been looking for a paleo Banana Bread-like recipe made without honey or maple syrup for SO long now. I don't even eat paleo but these just look too good, I definitely wanna make them. I'd probably add some stevia because I'm a huge sweet tooth 😉
YUM!
Jenica Parcell says
May 27, 2014 at 12:18 pmJessica – thank you! I'm not paleo either but love to incorporate more healthy foods into my diet so I was excited for these muffins. Adding stevia sounds like a great idea! Yummy!
Nikkie says
September 3, 2014 at 12:34 pmMade these yesterday, turned out great! Healthy and satisfying!
Jenica Parcell says
September 3, 2014 at 1:04 pmThanks for letting me know, Nikkie! I'm glad you loved them!
Anonymous says
July 11, 2015 at 6:09 pmHi. I'm new to the world of grain-free living. I've been seeing a crazy amount of grain-free recipes that use some kind of nut butter that I feel has no purpose to the recipe, unless it's used as a binding ingredient like in granola bars. Could you please tell me why you use almond butter in this recipe?
Jenica Parcell says
July 20, 2015 at 11:02 pmHello! It is used as binding ingredient to hold it all together. I hope you like them! xo