I try to keep my carb intake relatively low to prevent blood-sugar swings. We had some overripe bananas that I had put in the freezer to use later, so I adapted a pumpkin-cranberry muffin recipe from Practical Paleo to make moist, delicious banana muffins. Here’s the recipe:
- 6 eggs
- 1 small banana
- about 1/4 cup (60 g) coconut oil
- 1 T (15 g) coconut sugar
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1 tsp vanilla
- 1/4 tsp baking soda
- cinnamon and nutmeg
- dash of salt
Whisk eggs, banana, coconut oil, and vanilla together. Mix the dry ingredients together and add them to the egg mixture. Scoop the batter into a greased muffin tin. I used a mini-muffin tin so the bake time was less than it would be for regular-sized muffins.
Bake at 350ºF for 20–25 min (mini muffins) or 30–40 min (big muffins).
These are great with nut butter or your favorite topping.