I’ve had this delicious recipe on my site for a year and a half now, but the old photo was so bad it was hard to tell if it was a muffin or a sea urchin…
Well hubby got out the mixing bowls and the camera, and went to work last weekend whipping up a fresh batch and snapping a new pic.
And I’ve got to say, both turned out excellent.
These are really terrific paleo and gluten-free muffins. They have a light, fluffy texture with a sweet banana flavor. And oh my gosh, when you bite into one while it’s still warm with the half-melted dark mini-chocolate chips inside, these are just to die for!
And if my husband can bake these without calling me for help (or the fire department) well you know this recipe is a no-brainer! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2rrrfq’]
So before you throw out those overripe bananas on your counter, save a couple of the brownest and mushiest and create an amazing batch of sweet banana nut muffins out of them!
And I should mention, especially for the newbies, these are treats and should be enjoyed in moderation.
While there’s of course no refined sugars in these muffins (they’re sweetened by the ripe bananas but you can add a tablespoon or two of raw honey if you like) you’ll want to go easy on them if you’re watching your carbs.
I guess the upside is everyone in your family will want at least one so these muffins won’t be around to tempt you for very long!
Hope you enjoy this treat as much as we do. Let me know what you think!
Ingredients
- 2 ripe bananas
- 1 1/2 cups almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla
- Pinch of salt
- 2 eggs, whisked
- 1/4 cup coconut oil, melted
- 1/3 cup pecans or walnuts, chopped
- 1 or 2 tbs raw honey, depending on how ripe your bananas are and how sweet you like your muffins
- 1/2 cup dark mini chocolate chips (I used Enjoy Life brand)
Instructions
- In a small bowl smash the bananas
- Next add the eggs, vanilla, coconut oil and honey to the bananas and stir until combined
- In a larger bowl, combine all the dry ingredients (almond flour, baking soda, salt and cinnamon)
- Pour the wet ingredients into the dry mixture bowl – stir into a batter
- Next add the chocolate chips and chopped nuts and stir well (save a couple of tablespoons of the nuts to top the muffins)
- Pour batter into a muffin tin lined with baking cups – fill each cup about 3/4 full
- Sprinkle remaining nuts on top of muffins and place in oven
- Bake at 350º F for about 22-25 minutes (oven times and temperatures will vary – test doneness by inserting a toothpick, if it comes out clean, they're done)
- Store covered in fridge, or you can freeze these to enjoy later