EASY PALEO BANANA BREAD MUFFINS
Overripe bananas call for a batch of gf/paleo banana bread muffins! That is, if I already have enough frozen bananas stored away in the freezer for me smoothies (priorities!).
This recipe does not have any added sugar (unless you add chocolate chips... which I usually do or else my boyfriend won't help me eat them haha).
Preheat oven to 350* Fahrenheit.
In a medium bowl mix together all wet ingredients.
- 3 ripe bananas mashed
- 5 eggs
- 4 Tbs. almond butter
- 1/4 cup coconut oil
- 1 tsp. pure vanilla
In a separate medium bowl, mix together all dry ingredients.
- 1/2 cup almond flour
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1 Tbs. cinnamon
Mix wet and dry ingredients together just enough so that there are no visible clumps of almond flour, then gently mix in 1/4 cup chocolate chips (optional). Fill muffin tins with paper of silicone baking cups. If you do not use baking cups, you may run the risk of your muffins getting stuck in the tin, trust me I've been there!
Muffins: Bake at 350 degrees for 25 minutes or until muffins are cooked thoroughly.
Loaf: Bake at 350 degrees for 50 minutes.
If you cannot tell if muffins are thoroughly cooked, softly shake the muffin tin and if the cupcakes jiggle then cook a few more minutes. If the muffins are firm and do not jiggle, then take muffins out of the oven and let them rest for 5 minutes before taking muffins out of tin.