Sunday morning muffins: Paleo banana muffins with walnuts

I decided to make a healthy treat this morning and while I am not completely gluten free, I try to eat gluten free at home. I will never pass on a burger and I enjoy all of the treats posted on the blog because life is too short to deny yourself. That said, these muffins are guilt free and delicious (especially right out of the oven). FullSizeRender FullSizeRender_1FullSizeRender_2 FullSizeRender_3 FullSizeRender_4

muffin

Paleo Banana Muffins

Recipe inspiration via Paleo Grubs

*Note – I halved the recipe to make only 6 muffins instead of a dozen

INGREDIENTS

  • 2 bananas, mashed with a fork
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla
  • 1/4 cup coconut flour
  • 1 tbsp honey (for a little sweetness)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • A dash of salt
  • Top with walnuts (Optional)
Preheat oven to 350 degrees. Line a muffin tin with cups. In a large bowl, add bananas, eggs, coconut oil, honey, and vanilla. Using a hand blender, blend to combine.
Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full. Top with walnuts.
Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a Ziploc bag.

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