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 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.