Is there anything better than a melt-in your mouth recipe for banana bread? According to my current cravings, NOPE. I can’t even tell you how many different recipes I’ve tried to satisfy that banana bread craving and every single one came up a little short…until this one. These Paleo Banana Bread Muffins are SUPER legit, and as you know I’m super indecisive and couldn’t decide what toppings to use…so I’m giving you 3 different versions today! One with chocolate chips (duh), one with walnuts (a classic), and one with blueberries (because summer)!
All I wanted was to give you guys a simple banana bread recipe, that eventually, you won’t even need to bust out the recipe for. None of this combining 2 million different flours in very specific amounts, no nut overload from using a nut butter + nut flour, no excess dryness from too much coconut flour or the batter turning weird colors from sunflower seed flour (yes, the muffins actually turned green). Just a little bit of added sugar for sweetness, and they’re easily customizable depending on what you’re feeling that day! For the freaking win.
Paleo Banana Bread cravings, solved. Oh, and because you know me and I love mini things, I made muffins instead of banana bread so I could test out all 3 different toppings/mix-ins at the same time. Spoiler alert: chocolate chip was my #1 favorite, but I bet combining the walnuts and chocolate chip would be on POINT. Try it if you dare.
- 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)
- Chocolate chips
- Fresh blueberries
- Chopped walnuts
- Preheat the oven to 350 F. Prepare a muffin baking pan by lining it with silicone baking cups (or paper cups).
- 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.
- Sift in your coconut flour, cinnamon, baking soda, baking powder and sea salt. Mix well.
- 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.
- 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!
- Remove from oven and allow to cool for about 10 minutes on the stove (still in the pan).
- Take the muffins out of the pan and transfer them to a wire rack to cool.
P.S. for this batch, I used Nikki’s Coconut Butter in Vanilla Cake Batter flavor. SO GOOD OMG