Paleo Banana Bread Muffins, 3 Ways
 
Prep time
Cook time
Total time
 
Dana:
Serves: 18 muffins
Ingredients
Muffins
  • 4 bananas, mashed
  • 4 eggs
  • ½ cup coconut butter (sub: your favorite nut or seed butter)
  • 3 Tbsp ghee
  • 1 Tbsp vanilla
  • ½ cup coconut flour
  • 1 Tbsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of sea salt
  • 2 Tbsp coconut sugar (optional)
Mix-ins (about 1 cup total for the whole batch):
  • Chocolate chips
  • Fresh blueberries
  • Chopped walnuts
Directions
  1. Preheat the oven to 350 F. Prepare a muffin baking pan by lining it with silicone baking cups (or paper cups).
  2. Combine the eggs, nut butter, vanilla and gheel in a food processor. Pour the mix into the mashed bananas and stir with a spatula until all ingredients are incorporated.
  3. Sift in your coconut flour, cinnamon, baking soda, baking powder and sea salt. Mix well.
  4. Stir in your desired mix-ins. If you want to make all 3 kinds of muffins, divide the batter into 3 bowls, and mix in the toppings separately. Divide the batter among 18-20 muffin cups.
  5. Bake for 25-30 minutes until a knife inserted in the center of one of the muffins comes out clean. You want the middle to still be a little moist so don’t overcook it!
  6. Remove from oven and allow to cool for about 10 minutes on the stove (still in the pan).
  7. Take the muffins out of the pan and transfer them to a wire rack to cool.
  8. Devour!
Notes
A note on the blueberry version: if you mix the blueberries in the batter, the muffins will turn out very wet. I'd recommend stirring in a few blueberries to the top of the muffins, or just topping the muffins off with blueberries instead.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-banana-bread-muffins-3-ways/