Stop the presses! You don't ever have to search for a good Banana Nut Muffin recipe again. Ever. It's right here and it's the last one you'll need...I'm that confident. My daughter walked in from school today and the conversation went something like this... "What's that smell...are you making muffins?" I was like, "Yes, banana nut!". As I predicted, she responded, "Are they paleo?" And much to her dismay, my answer was "Yes". In her mind, any baked paleo treat is crumbly, tasteless and bland and definitely not worth her time. But these smelled so wonderful and came out hot and fresh. To no one in particular, she said, "OK, fine, I'll try it." After her first bite, she asked if they were really paleo. "They're really good Mom!" And it was then I knew that I found the perfect recipe. Believe me, I've made my fair share of muffin recipes and have a whole folder of paleo banana nut breads, muffins, cookies, and pancakes. I feel like the Bubba Gump of bananas. But this one is so much better than the rest. The combo of almond flour AND coconut flour, along with a few added dates and ripe bananas give these a good texture and the right amount of sweetness. You must try.
RECIPE
Ingredients
2 cups almond flour
1/3 cup coconut flour
1 t. baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1 cup chopped pecans
1/3 cup dates (or raisins if you prefer)
3 ripe bananas
1 T. vanilla (I prefer Mexican vanilla)
3 eggs
1/4 cup honey
3 T. coconut oil melted
2 T. almond butter
How to:
Preheat oven to 350 degrees. (In a non stick pan, roast pecans on medium heat until fragrant tossing gently as they roast. This step is not a must but it adds another level of flavor and complexity to the muffin.) Set aside.
Mash bananas with a whisk or fork, and add honey and almond butter. Beat eggs and add to banana mixture. Add oil and vanilla and blend well. In a separate bowl, mix all dry ingredients, including pecans. Mix wet with dry ingredients. Spoon batter into lined muffin cups or a non stick muffin pan. (I love my non stick muffin pan from Sur la Table. NOTHING sticks to this and it's so easy to clean.) Bake 15-20 minutes. Makes 12-15 muffins.
2 cups almond flour
1/3 cup coconut flour
1 t. baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1 cup chopped pecans
1/3 cup dates (or raisins if you prefer)
3 ripe bananas
1 T. vanilla (I prefer Mexican vanilla)
3 eggs
1/4 cup honey
3 T. coconut oil melted
2 T. almond butter
How to:
Preheat oven to 350 degrees. (In a non stick pan, roast pecans on medium heat until fragrant tossing gently as they roast. This step is not a must but it adds another level of flavor and complexity to the muffin.) Set aside.
Mash bananas with a whisk or fork, and add honey and almond butter. Beat eggs and add to banana mixture. Add oil and vanilla and blend well. In a separate bowl, mix all dry ingredients, including pecans. Mix wet with dry ingredients. Spoon batter into lined muffin cups or a non stick muffin pan. (I love my non stick muffin pan from Sur la Table. NOTHING sticks to this and it's so easy to clean.) Bake 15-20 minutes. Makes 12-15 muffins.
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