I think I’ve probably made this recipe every week for the past month but they don’t seem to last longer than 24h because someone eats them all (not me of course!). Anyway, this paleo banana muffin recipe is my favourite paleo recipe. I find it hard to find good paleo recipes for baked goods but this sure is a winner! It’s slightly adapted from Gimme Delicious, low-card, gluten-free, refined-sugar free and can be made vegan if you substitute the eggs for a flax/chia egg (1 egg = 1 tbsp flax or chia + 3 tbsp water and let sit for 15 min in the fridge)
-3 organic eggs
-3-4 very ripe bananas
-1/4 cup raw almond butter + 1/4 cup PB or other raw nut butter of your choice (you can do full almond butter if you want)
-1 tsp pure vanilla extract
-1 tsp ground cinnamon
-1/4 cup melted coconut oil
-1 tsp aluminium-free baking powder + 1 tsp baking soda
-pinch of fine sea salt
-1/2 cup coconut flour (or almond flour)
-dark chocolate broken up into chunks or dairy-free chocolate chips (optional)
Preheat the oven at 350˚ F
Blend all of the ingredients in a food processor or blender (I use my Vitamix) until smooth (no lumps!) then fold in the chocolate chunks or chips with a spatula.
Spread batter between 12 muffin liners and bake for 25-30 minutes (until tops are nice and golden) these are hard to over bake because they’re so moist (from the banana) so don’t stress too much about baking time. When done, allow enough time for them to cool before DEVOURING.
They taste better cold (in my opinion) so store them in the fridge. They last longer this way too! Enjoy 🙂
Also published on Medium.