I know that you probably just rolled your eyes when you saw the title of this post but may I ask you to please slow your roll? These aren’t just paleo muffins, they’re also gluten free, so think of them that way. Oh, and they’re packed with protein which means two of them will keep you full all the way to lunch. That’s more than we can say for your morning bagel, isn’t it?
I even got these muffin tops to stay muffin tops and not invert, as they usually do. In my book, that’s a win.
I had four bananas laying around, looking all sad on top of my fridge. Surely I didn’t want to eat them, so I thought I’d make some banana bread. But then I realized that I’d eat the whole loaf alone and immediately regret it. Paleo muffins they would be, and then I had breakfast all week. You just can’t beat that.
BANANA BREAD PALEO MUFFINS (adapted from here)
4 ripe bananas
1/2 cup nut butter (I used almond)
1/2 cup coconut flour
2 tablespoons coconut oil
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 350°
2. In a blender, you are welcome, add bananas, eggs, nut butter, coconut oil & vanilla. Blend to combine.
3. Add in dry ingredients and blend that ish in. You may have to help the blender a bit but please do this when it is off. I’d like it if you kept all of your fingers.
4. In a muffin tin lined with cups distribute batter until filled 2/3 way full. It’s a little over two heaping tablespoons per muffin.
5. Bake for 15-20 minutes, mine were more like 20 minutes, or until a toothpick inserted into the center comes out clean.