This morning, I didn’t feel like having eggs for breakfast AGAIN. Thankfully, I found these on Pinterest (aka, the internet). Thanks, PaleoGrubs! Added some syrup to the recipe to appease the sweet-tooth around here, and wow.
These muffins are perfect. I mean, they’d be good with chocolate chips, nuts, maybe even some chopped apple… or berries? But plain, they are perfect. Moist. Fluffy. Banana-y. Perfectly sweetened. If I’m using very ripe bananas, I don’t even add the maple syrup. But sometimes, you just CAN’T WAIT for your bananas to turn!
This recipe is very easy to cut in half when you only have two bananas lying around. Or if you only feel like having 2-3 days worth of muffins instead of a week. Next time, I’ll freeze the leftovers and see how they do after being defrosted. Or, let me know if you try!
Adapted from Rebecca’s recipe on Paleo Grubs.
- 4 bananas (brown ones, if possible)
- 4 eggs
- 1/2 cup almond butter (creamy or crunchy)
- 2 tablespoons Grade B maple syrup (or honey)
- 2 tablespoons coconut oil (melted)
- 1 tsp vanilla
- 1/2 cup coconut flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Optional ingredients:
- Chopped walnuts/pecans for topping
- Heat oven to 350 degrees. Prepare your muffin pan with liners.
- In a large bowl, mash the banana with a fork. Add all of the wet ingredients and combine. This can be done by hand with some work, but a hand-held mixer is easiest.
- In a small bowl, stir together the dry ingredients. Add to the dry ingredients to the banana mixture and mix until well combined.
- Scoop batter into each muffin hole, filling almost to the top. At this point, you can add some chopped nuts to the top of each muffin for a little extra crunch! Bake for 20-25 minutes. Wait for them to cool and set a little before eating. Or, don’t.
- **For extra cute muffins, make these in a mini muffin pan. Just cut your baking time in half.