Paleo Banana Muffins Recipe (ITIS, Paleo)

I like muffins and don't care who knows it. I can make them in bulk and freeze. I use them for an easy breakfast add-on to a smoothie (smoothies on their own rarely fill me up beyond 2 hours), and they work great for grab-and-go in the car.

So, part of my personal nutrition plan includes finding recipes that work well for me and my schedule.  This is one of them.

The healthy fat helps feed my hormones in the right way and the banana gives it a natural sweetness that shouldn’t be shamed or avoided. 

This recipe uses coconut flour ... and coconut is polarizing. Coconut flour is very common with paleo baking. It is SUPER absorbent - baking recipes typically only call for 1/2 cup and double/triple the wet ratio.  The fibre in coconut flour is also really high, making it a great ingredient for digestion, heart health and blood sugar.

PRO TIPS:

• You can substitute with sunflower seed butter, but it will turn your muffins blue due to reaction between chlorogenic acid and baking soda. It's harmless.
• Feel free to add a cup of blueberries or chocolate chips (I use stevia chips) for added flavour and fun.

Serves 12

Ingredients:

• 3 large eggs
• 5 mashed bananas
• ½ cup almond butter
• ¼ cup coconut oil
• 1 tsp vanilla
• ½ cup coconut flour
• 1 tbsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of sea salt

Preparation:

• Preheat oven to 350F. Line 12 muffin cups with liners. In a food processor or stand mixer, blend eggs, bananas, almond butter, coconut oil, and vanilla.
• In a large bowl mix coconut flour, cinnamon, baking powder, baking soda, and salt.
• Add blended wet ingredients to dry ingredients and stir until combined.Spoon batter into muffin tins, ¾ full. Bake for 15-18 minutes or until golden.
• Serve & enjoy! You can always freeze and pull out when needed! In my house, they will be gone!