Paleo Style Nutty Banana Muffins


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It’s always good to have a clean sweet treat recipe up your sleeve for those days where you just need the sweet.  If my sugar demons are playing up, I’d rather knock up some sweet treats made with wholesome natural ingredients than reach for refined sugar containing junk.  That’s not saying it’s a good idea to eat the whole batch of muffins just because they’re made from natural sugar, but if you do then you can feel slightly less guilty about it.

I have come up with the perfect paleo style nutty banana muffin recipe, which is quick and simple, and certainly ticks all the sweet treat boxes.  These muffins are gluten free, grain free and you wouldn’t even know!  They even rise like tradtional muffins.  They taste amazing on their own, or to really make a fancy treat, serve a muffin with a dollop of thick Greek natural yoghurt and some Strawberry and Raspberry Chia “Jam”

The muffins turn out best if you use well rippened bananas, so don’t be too hasty in binning those brown squishy bananas from your fruit bowl, they are perfect!


The recipe makes about 16 muffins, depending on how much mixture you eat before baking!

  • 5 bananas (or 6 if your using small ones)
  • 3 medjool dates (stones removed and chopped)
  • 4 eggs
  • 6 tbsp peanut butter (chose a natural one that’s made only from ground peanuts, no palm oil or other additions)
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 2 tbsp cinnamon
  • Half a cup of coconut flour
  • Half a cup of almond flour
  • 1 tsp bicarbonate of soda
  • 1.5 tsp baking powder
  • Chopped nuts (any that you like, I usually use hazlenuts or walnuts)

Preheat the oven to 175c

Use a hand blender to blend together the eggs, bananas, dates, peanut butter, coconut oil, and vanilla extract.

In another bowl, mix together the coconut flour, almond flour, cinnamon,
bicarbonate of soda and baking powder.  Blend the dry ingredients into the wet mixture using the hand blender, scraping the mixture from the sides so that it all mixes together. image

Line a muffin tin with muffin papers.  Fill each paper to about three quarters with the mixture and top with a sprinkling of chopped nuts.

Bake for about 20 minutes.  You can bake them a little longer, but when they cool they become firmer so I have found that 20 minutes is optimal.

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