I do not consider myself to be much of a recipe creator – especially when it comes to paleo baking. I dabble, but I mostly follow recipes from other authors. So when I actually create something, and it’s awesome, I’m REALLY excited.
And I’m REALLY EXCITED about these muffins!!
I took one bite and immediately brought a muffin to my husband so he could taste how delicious these are. And then I texted my mom. They’re just really good! 😉
These guys are basically the texture of moist (I hate that word) banana bread, but in cute muffin form.
Now, I have to admit that I kind of laugh whenever I see “Paleo…*insert your baked good or candy here*”. “Paleofying” things like muffins does not suddenly turn a treat into healthy, real food. I don’t suggest eating muffins for breakfast, or making Paleo sweets every week. Why? THEY STILL HAVE SUGAR, and they usually replace more nourishing food.
BUT. If you ARE going to have a treat, might as well make it one that is TOTALLY DELICIOUS without using refined sugar, flour, and dairy, right?? Right. These muffins are awesome for that, and I would serve them to non-Paleo/gluten-free company in a heartbeat. 🙂
- 2 very ripe bananas, mashed (should be 3/4 cup)
- 1/4 cup butter, ghee, or coconut oil - melted
- 1 large egg
- 1.5 tsp vanilla extract
- 1/4 cup maple syrup
- 1 tsp baking soda
- 1/2 cup almond flour
- 1/3 cup arrowroot powder
- 1/4 cup coconut flour
- 1/2 tsp cinnamon
- 1/2 cup chopped walnuts (or pecans)
- 1/2 cup dark chocolate chips (If desired - these are also very good without chocolate chips! I use Enjoy Life Brand)
- Preheat oven to 350 degrees F.
- Prepare a muffin pan with muffin liners.
- Mix wet ingredients together in a bowl.
- Stir in dry ingredients.
- Spoon mixture into muffin liners.
- Bake for 20-25 minutes.
- Let sit before eating.