Recipe: Paleo Banana Nut Muffins

Friday, a surprise came to Southwest Louisiana – a surprise in the form of ice and snow! Here in the south, we aren’t used to this type of weather – which caused roadways, bridges, schools, and area businesses to close. I work in an outpatient clinic and was told not to go into work, so I enjoyed a nice iced-in day at home!

After attempting to make a mini-snowman (my “snow” wouldn’t stick together as it wasn’t the powdery type), I decided to bake. I don’t often get the chance to bake…so I took my opportunity for what it was worth!

These little guys were so tasty, I decided to share with you!

Paleo Banana Nut Muffins
Adapted from: Paleo Grubs

Ingredients:

• 2 very ripe bananas
• 2 eggs
• 1/4 cup creamy almond butter
• 1 tbsp honey or other sweetener of choice (may add more for additional sweetness)
• 1 tbsp melted coconut oil
• 1/2 tsp pure vanilla
• 1/4 cup coconut flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• (optional) 1/4 cup + 1 tbsp chopped pecans or walnuts (the tbsp is for the topping) – I used pecans

Directions:

Preheat oven to 350 degrees. Line a 6 cup muffin tin with muffin cups.

In a medium sized bowl, mash the bananas together with a fork. Once bananas are mashed, add eggs, almond butter, honey (or sweetener of choice), coconut oil, and vanilla. Use a hand mixer to combine. 

Once combined, add in coconut flour, cinnamon, nutmeg, baking powder, baking soda, pecans or nut of choice (optional), and salt.

Continue mixing with hand mixer until all ingredients are blended well. Distribute the batter evenly – this makes enough to fill six muffin cups.

Sprinkle reserved chopped nuts on top of muffin batter (optional).

Bake for 20-25 minutes, until a toothpick comes out clean.

Serve with a nice warm cup of coffee or tea and enjoy!

This recipe yields 6 muffins.

Gather ingredients – yes, I like my bananas THAT ripe. :0)

These muffin cups were perfect for a cold Winter’s day!

Mashed bananas

Note to self: cold bananas right out of the freezer will cause your melted coconut oil to harden (duh)…

Mix well!

Chopped pecans

Ready for the oven!

While the muffins baked, Madalynn and I watched a tiny bird who was seeking shelter from the cold in a plant on my patio!

Sweet bird! I had to remind Madalynn, “Birds are friends…not food!”

Speaking of food….

After 25 minutes of baking, the muffins were ready!

Delicious, moist, and wonderful – I enjoyed every bite. At only 160 calories per muffin, I allowed myself to have two!

(If you don’t find the muffins sweet enough, you could always add a drizzle of honey on top.)

These muffins didn’t make it through the weekend! :0)

What is your favorite type of muffin? Favorite breakfast food?