In my house, there is nothing quite like an impromptu baking session. Growing up, I remember like it was yesterday, the sweet chocolatey smell of my grandmother’s German Chocolate Cake. When she would assemble the cake, I can still remember the coconut flakes that would fall freely from the sides of the cake and onto the plate on which it sat. These days, I wouldn’t consider myself half of the baker my grandmother was, but the love and passion for baking is still there.
Because I live a healthy lifestyle and focus on wellness for myself and my family, I try not to bake very often. As something I thoroughly enjoy, though, there are a few times when I have taken my favorite dishes, whether it baked or not, and recreated them into a healthier option.
Introducing, my paleo banana nut muffins!
These banana nut muffins are made with almond meal used as a flour substitute and a touch of peanut butter, to add a hint of richness. Add your favorite nuts — I used pecans — and you’ve got yourself quite the paleo muffin!
Paleo Banana Nut Muffins
grapeseed oil for coating pan
3 overripe bananas
1 T. vanilla
1/4 c. all-natural peanut butter
1 T. cold pressed coconut oil, melted
3 eggs, room temperature
2 c. almond flour
1 t. cinnamon
2 t. baking soda
1/2 c. chopped walnuts or pecans, divided
Preheat oven to 350°F and spray grapeseed or coconut oil into a muffin tin, to coat.
Mash bananas in a bowl. Once mashed, add vanilla, peanut butter, melted coconut oil, and eggs. Mix well.
Once mixed, add in remaining ingredients, reserving a few nuts for the top of the muffins.
Add batter to a muffin tin and place a few chopped nuts to the top of the batter. Bake at 350°F for 20 minutes.
* Yields 12 muffins
These muffins are a huge hit in my house, especially with my two toddlers. I hope you enjoy making them — and eating them — as much as we do!