Introduction
Welcome to a delightful journey into the world of baking with these scrumptious Paleo Banana Bread Muffins! Perfectly sweet and incredibly moist, these muffins are a fantastic way to use up those overripe bananas you might have sitting on your counter. With the warm flavors of cinnamon and hints of rich almond butter, every bite is a joyous treat. Whether for breakfast, a snack, or a sweet afternoon indulgence, these muffins will quickly become a favorite in your household.
Ingredients
- 3 ripe bananas
- 3 large eggs
- 1/4 cup almond butter
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup dark chocolate chips (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners, creating the perfect little homes for your muffins.
- In a large mixing bowl, mash the ripe bananas until they are smooth and creamy, letting their natural sweetness shine through.
- Add in the eggs, almond butter, melted coconut oil, and vanilla extract to the mashed bananas. Mix everything together until fully incorporated for a rich, velvety batter.
- In another bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, and salt, ensuring a balanced blend of dry ingredients.
- Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix; we want those muffins to be light and fluffy!
- If you’re feeling adventurous, fold in the chopped nuts and dark chocolate chips for an extra burst of flavor and crunch.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 of the way full to allow some room for rising.
- Bake in your preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean—a sign of perfectly baked goodness.
- Once baked, allow the muffins to cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. The aroma wafting through your kitchen will be irresistible!
Notes or Tips
For a fun twist, try swapping in different add-ins like dried fruit or seeds. If you’re not a fan of dark chocolate, feel free to leave it out. And remember, these muffins freeze beautifully! Just store them in an airtight container for a quick treat whenever the craving strikes.
Cooking Techniques
Don’t be afraid to get hands-on when mashing the bananas; using your fork or even your hands can help achieve that creamy texture. When mixing the dry ingredients, make sure they are well combined to avoid any clumps of baking soda or flour in the final muffins.
FAQ
Can I substitute the eggs?
If you’re looking for an egg-free version, you can use applesauce (1/4 cup per egg) or flaxseed meal mixed with water as a substitute.
How should I store these muffins?
Keep them in an airtight container at room temperature for up to three days. For longer storage, consider freezing them.
Conclusion
These Paleo Banana Bread Muffins are not just a tasty treat; they embody the warmth and joy of homemade baking. With their moist interior, rich flavors, and a hint of sweetness, they’re a delightful way to start your day or to satisfy that afternoon sweet tooth. So gather your ingredients, preheat the oven, and let the heavenly aroma fill your home. Happy baking!