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
3 large ripe bananas or 4 small, nearly black peel
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
- Preheat oven to 350 degrees Fahrenheit.
- 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.
- 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!
- 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.
- Spoon batter into muffin cups. About halfway full. For mini cups, about 1 tablespoon.
- 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.
- 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.
Protein- 1 g
Inspired by: www.civlizedcavemancooking.com