Description
These Paleo Banana Muffins are made with all-natural ingredients and are perfectly moist and balanced. A wonderful recipe for breakfast or to enjoy as a snack.
Ingredients
Units
Scale
- 3 ripe bananas
- 1 cup Paleo almond butter
- 1 tbsp honey
- 1/3 cup melted coconut oil
- 1 tbsp vanilla extract
- 3 eggs
- 1 cup Paleo almond flour
- 1/2 tsp sea salt
- 1 tsp baking soda
Instructions
- Preheat oven to 350 F. Line a 24 mini-size muffin pan with 24 mini muffin liners, and line a 12 regular-size muffin pan with 6 liners. Set aside.
- Combine almond flour, baking soda and sea salt in a large mixing bowl, and set aside.
- Add bananas, almond butter, honey, vanilla extract, coconut oil and eggs to a food processor, and process until smooth. Pour over dry ingredients, and mix until no lumps remain. Fill mini muffin liners with batter
- Use ½ tsp to scoop batter and carefully fill in “mini” muffin cups. Once all the mini muffin cups have been filled, distribute the rest of the batter between the regular sized muffins. Bake for 25-30 minutes; check at the 25 minute mark to ensure muffins don’t get burn. Let cool a bit and enjoy right away or refrigerate for later consumption for up to 1 week.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American