I’ve been rotating quite happily between these muffins and my pumpkin pie muffins. And for all you non-pumpkin lovers, here is finally a recipe with no pumpkin in it! Because these muffins have coconut flour and almond flour, they are much fluffier than the pumpkin pie muffins. The banana is sweet, and I also added in some cacao nibs for a chocolate-y crunch. The two muffin recipes are very different ways of creating a healthy breakfast—one dense with almond butter and one fluffier with a gluten free flour—so now that I have the basics down, I can start experimenting with flavors of my own.
Even though these muffins are paleo, they still taste like the real thing. If you have anyone skeptical of the paleo diet, they will never be able to tell these are any different. I don’t strictly follow paleo or any diet (as you could probably tell by my creations), but I do think that most of the principles behind them are important for healthy eating. No processed sugar or white flours, and mostly just whole, fresh foods. It’s hard to follow all the particulars of each diet, like eliminating things like beans and oats with paleo, or going completely vegan or vegetarian. Right now I’m just trying to follow the real food diet, eating only fresh fruits, vegetables, meat, or creations that I make by combining these things. And now that’s it’s the first full week of January, what better time to start off the year experimenting with some new recipes for healthy snacks. So here is muffin number two!
Paleo Banana Muffins from the The Healthy Maven (another favorite blog)
2 cups almond meal
1/3 cup coconut flour
½ tsp baking soda
1 tsp baking powder
½ tsp cinnamon
½ tsp sea salt
3 large very ripe bananas, mashed
¼ cup unsweetened almond milk
2 tbs honey
1 tsp vanilla extract
optional: ½ cup nuts, chocolate chips, or cacao nibs
- Preheat oven to 350F and place muffin holders in muffin tin.
- Combine almond meal, coconut flour, baking soda and powder, cinnamon, and sea salt in a large bowl.
- Combine mashed bananas, almond milk, honey, eggs, and vanilla extract in separate bowl.
- Add wet ingredients to dry and stir until combined.
- Fill muffin cavity until ¾ full (makes 12 muffins).
- Bake for 25 minutes and let cool for 20 more minutes.