Updated: Jun 27, 2019
You would never guess that these Paleo Muffins have no added sugar – all the sweetness comes from the bananas! These gluten-free muffins make a great breakfast or snack. The only flour these use is coconut flour, and you can’t sub anything else! Coconut flour is uniquely absorbent and no other flour will match the texture you get from using coconut flour here. I opted for walnuts as the nut, which I feel are fairly traditional for banana nut muffins, but feel free to sub whichever nut is your favorite (or whatever you have). These are a real treat, whether it’s for breakfast, a snack, or a welcome lunchbox addition. Happy baking!
Ingredients (makes 10)
3 large ripe bananas
3 tablespoons coconut oil melted
1 teaspoon vanilla extract
⅓ cup almond butter (or any nut butter of your choice)
⅓ cup coconut flour
1 teaspoon ground cinnamon
¾ teaspoon baking soda
¾ teaspoon baking powder
1/2 cup toasted walnuts chopped
1/2 cup berries
1 scoop vanilla plant protein powder (optional)
Preheat oven to 180 degrees at fan bake and grease muffin tray with coconut oil.
In a mixer add all ingredients (except the nuts and berries) and blend until just smooth. Fold in the berries and nuts. Divide the batter amongst the muffin trays.
Bake in the preheated oven for about 16-19 minutes. A toothpick inserted into the center of a muffin should come out clean.Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.