Paleo Banana Nut Muffins

I had a few old bananas that needed to be used so I researched many different Paleo recipes and put my own flare on it. They came out exactly the way I envisioned them. Moist, fluffy, light, and delicious.

Yields: 12 regular sized muffins or 35-42 mini muffins

Ingredients:

3 large ripe bananas or 4 small, nearly black peel

4 eggs

6 tablespoons coconut oil

1/2 cup coconut flour

1/2 cup almond flour

1 TBSP cinnamon

1 tsp. baking soda

1 tsp. baking powder

1 tsp vanilla

½ tsp. of sea salt

Optional: 1 TBSP of toasted walnuts or pecans (toast on 350 for 5 minutes)

Optional: 1 tsp. of organic sugar cane

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl blend eggs, bananas, and coconut oil. I used a potato masher for this part and then a hand mixer to add in the next items.
3. Add flours, cinnamon, baking soda, baking powder, vanilla, and sea salt. Blend well. The batter will be thicker than a regular muffin or bread recipes so don’t freak out!
4. I used baking cups and put in my mini muffin baking pan (or a regular sized muffin tin which made 12 muffins). If you aren’t using the paper cups, grease the pan with a little coconut oil or grass-fed butter or ghee.
5. Spoon batter into muffin cups. About halfway full. For mini cups, about 1 tablespoon.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean for mini muffins. Don’t over bake; you want this moist so they last longer. For normal muffins, bake for 30-40 minutes. If you pull them out halfway before they are baked, you can sprinkle a tad bit of organic sugar cane.
7. Share with all your peeps in Crossfit. I like to microwave mine for 6 seconds.

*If you want to make bread use a 9×5 baking pan and extend baking time to approximately 50 minutes.

Nutrition Information:

Per muffin:

Calories- 34.6

Carbs- 2.8g

Fiber-0.5g

Fat- 2.4g

Protein- 1 g

Sugars- 1.5g

Inspired by: www.civlizedcavemancooking.com