Paleo Banana Bread Muffins
When I first baked this Paleo Banana Bread, I tried to get creative by adding in a few blueberries. This bread isn’t very dense, so all the blueberries sank to the bottom making a blueberry cobbler crust of sorts. It wasn’t pretty by any means. But it tasted fantastic!
I decided to try again, following the instructions diligently. Well, except for the fact that I made them into muffins so they would bake faster. Sometimes I’m impatient like that. Anyway, they did not disappoint. In fact, I whipped up a few extra to stick in the freezer for a quick Paleo breakfast or snack.
Paleo Banana Bread Muffins
Author/Source:
Christine @ Onceamonthmom.com, Adapted from Caveman Cooking
Ingredients:
- 4 medium bananas, ripe
- 4 medium eggs, pastured and organic preferred
- 1/2 cup almond butter
- 4 Tablespoons coconut oil
- 1/2 cups coconut flour (can grind coconut flakes)
- 1 Tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees. Combine bananas, eggs, almond butter, and coconut oil in blender and mix thoroughly. Add coconut flour, cinnamon, baking soda, baking powder, vanilla, and salt to mixture and blend. Line cupcake pan with liners and fill until two-thirds full. Bake 15 minutes or until a knife inserted into the center comes out clean.
Freezing Directions:
Let cool. Place muffins in freezer bag and lay flat to freeze. To serve: Thaw. Eat cold or reheat until warm.
Servings: 24 muffins
**conversion chart image provided by Erik Spiekermann
I just made these this morning and they are DELICIOUS!!! I’ve made lots of paleo “treats” in the past, and they never turn out very good. They usually don’t taste anywhere near the real thing. It’s like when vegetarians eat tofu “bacon”. Yeah, maybe it tastes like bacon to you, person who hasn’t had real bacon in 15 years, but to the rest of us it tastes like salty dirt. These actually tasted just like banana bread! My non-paleo mom even had one and she loved it! Just goes to show that you can make great things grain-free. You just have to keep trying recipes until you find the one that works for you. This one’s definitely a keeper in my house! Thanks!
Thanks Sarah! I’m happy you enjoyed it!
Excellent, excellent recipe!!! I added 1/2 cup chopped pecans and sprayed the muffin tins with coconut oil. No paper cups. Came out perfect , baking them for 20 minutes. I also used extra large eggs, sea salt and aluminum free baking powder. My batch made 12 (probably larger than intended) and I calculated the recipe to be 151 calories per muffin using the recipe above. My family loved them!!!
I had to cook longer because I had extra large eggs I think. They were yummy!
Ooh sounds good to me though!