Paleo Banana Muffins
These paleo banana muffins are made from coconut flour and are gluten free, dairy free, and low carb!
I had such a great response to my recent recipe for paleo blueberry muffins, that I wanted to share this variation of the recipe with you!
I have to confess, this delicious recipe came about due to recipe mistake. A few weeks ago, after starting to mix the batter for a big batch of blueberry muffins, I realized I only had enough blueberries for half of the muffins. So, instead of running out to the store to get more, I threw in a banana and hadn’t planned on it turning out well. To my surprise, they came out Uh-mazing! These muffins didn’t even last one day, everyone had gobbled them up!
These paleo banana muffins are soo delicious, they are moist and just the right texture.
If you’re looking to get more flaxseeds (Omega-3’s) in your diet, you can add a couple of tablespoons to this recipe or just sprinkle them on top of the muffins after your put them in the pan. Also, if you like nuts, you could add a handful of crushed nuts to these paleo banana muffins. For those who aren’t allergic to nuts in my family, I will add in some crushed walnuts. Yum!
Paleo Banana Muffins Ingredients:
-1/2 cup of Coconut Flour
-4 tablespoons of Coconut Oil
-6 Organic Eggs
-4 tablespoons of milk (coconut milk, etc. or if can have dairy) or water
-1/2 teaspoon Apple Cider Vinegar
-1/2 teaspoon Baking Soda
-1/4 teaspoon Baking Powder
-1 teaspoon Cinnamon
-1/4 teaspoon sea salt
-2 tablespoons Raw Honey or Stevia (optional)
-1/2 Banana (mashed)
-2 tablespoons Ground Flaxseeds (optional)
Paleo Banana Muffins Directions:
- Combine all wet ingredients into a large bowl
- Combine all dry ingredients in a separate bowl
- Mix together wet and dry ingredients
- Mash the banana and add it to mixture
- *optional – add the flaxseeds to the mixture or sprinkle on top of muffins
- Pour the batter into muffin pans
- Bake at 400 degrees for 10-15 minutes
*This recipe makes about 8 to 10 muffins.