Paleo muffins

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 eggsPaleo-muffins-March-10-2015-1024x768
  • 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.

 

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