I’m seriously addicted to these muffins. While a lot of paleo treats can get quite dense, which is amazing for brownies and decadent cookies and all that jazz, when I think of muffins I want something fluffy and a little on the lighter side. Thus, these fluffy paleo banana muffins were born!
You can bake these as muffins or a bread, and just adjust for cooking time. I also love how customizable they are: use any nut butter that floats your boat, and get creative with mix-ins. I love chocolate chips (because chocolate will always have my heart!), but walnuts or pecans would be lovely, as well as fresh berries or dried fruit!
Made with just two tablespoons of maple syrup, and packed with nutrient dense ingredients like almond butter and almond flour, these muffins make a perfect breakfast treat that won’t throw your blood sugar all over the place.
Fluffy Paleo Banana Muffins
Ingredients
- 3 bananas mashed
- 1/2 cup almond butter
- 3 eggs
- 2 tbs maple syrup or honey
- 1 tsp vanilla extract
- 1/2 cup almond flour packed
- 3 tbs coconut flour
- 1 tsp baking soda
- 2 tsp cinnamon
- Pinch of salt
- Any mix-ins you want chocolate chips, blueberries, nuts, etc!
Instructions
- Heat oven to 350. Using a hand mixer, mix wet ingredients until well combined. Add dry ingredients and mix until well combined.
- Grease muffin tins with coconut oil.
- Scoop into tins until 3/4 full.
- I sprinkled some chocolate chips on top.
- Bake 14-18 minutes or until a toothpick comes out with a few wet crumbs (start checking when you smell that banana baked goodness)
- DEVOUR.