Hey y’all! I’m back! With paleo banana muffins! 😉 I truly can’t believe it’s been 5 months already since I last posted. I’ve had to take care of a family member the past few months so my blog was an unfortunate casualty of that. I’m still busy lately but calming down a bit so hopefully I will be posting more. Today I’m bringing you paleo banana muffins! I adapted the recipe from one of Wellness Mama’s wonderful recipes. My two year old son absolutely loved these muffins this morning. It was a great healthy treat for him!
paleo banana muffins
- 5 eggs
- 3 small bananas (or 2.5 medium)
- ¼ cup coconut oil (or softened butter)
- ½ cup coconut flour
- 1 tbsp raw honey (double or triple for sweeter muffins)
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- small amount of milk to thin (I used unsweetened almond milk)
Preheat oven to 400 degrees. Put all ingredients (except milk) in a mixing bowl and combine with immersion (stick) blender until mixture is smooth and everything is well-combined. If you don’t have an immersion blender, you can smash the bananas separately with a fork until goopy then mix everything VERY WELL. Batter will be thick. Thin batter slightly with a little milk of your choice but don’t let batter get runny. Grease muffin tins with coconut oil and fill 3/4 full. This made 9 muffins for me. Bake for 13-18 minutes until lightly browned and set in middle. I turned off the oven after 13 minutes and let them sit in oven for about 3-4 more minutes before removing. Let cool and enjoy! 🙂
**Suggestions: I used 1 tablespoon honey which (combined with sweetness from the bananas) resulted in a lightly sweet muffin. If you like your muffins sweeter or more “cupcake-y”, you can add 2-3 tablespoons of honey. If you want to make this vegan you could try a flax seed gel in place of the eggs, but I have not tried that yet! Maple syrup, coconut sugar, or coconut nectar can be used in place of the honey.