You guys!! There are only 14 more days until Spring!
I love the New England snow but am so ready for warmer days and sunshine! ☀️ I’m dreaming of days on the beach and long hot runs outside.
But on the plus side, being indoors more often over the past few months has improved my food prep and cooking game!
I’m excited to share this recipe, because I have attempted to make paleo muffins a few times in the past and the consistency or flavor was never quite right.
Owen was even a fan of these almond butter and banana muffins. OK, more like he had fun destroying it and a few bites made it into his mouth. Boys will be boys!
I am so happy these came out right, and what I really love about them is that they have a great flavor that adapts to any topping you’re in the mood for.
The crushed walnut is my favorite but other options for toppings could be paleo granola, sliced bananas, or dried fruit! I have tried raisins and chocolate chips in the past and they were also delicious.
- 4 organic very ripe bananas, mashed
- 3 eggs, room temperature
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup almond butter
- 1 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground sea salt
- 1 cup raw crushed walnuts (or your choice topping – paleo granola, sliced banana, chocolate chips, raisins or dried fruit, etc.)
This is pretty straightforward! My kind of baking! 😉
- Preheat oven to 350 degrees F. Grease a 12 cup muffin pan with coconut oil.
- Use a hand mixer to mash the bananas, then mix in the room temperature eggs, melted coconut oil, vanilla extract, then almond butter. Blend the dry ingredients together in a separate bowl, then add into the banana mixture. Blend until just combined.
- Fill the muffin pan cups 3/4 full, as the muffins will rise when baking. Generously sprinkle the crushed walnuts (or your choice of topping) onto the muffin batter.
- Bake for approximately 18 minutes, or until edges are brown. Let cool and enjoy!