Introduction
There’s nothing quite like the warm, inviting aroma of freshly baked banana bread muffins wafting through your kitchen. These paleo banana bread muffins are not only easy to whip up, but they are also a nutritious treat that caters to health-conscious eaters. With ripe bananas and wholesome ingredients like almond flour and almond butter, you’ll savor each delicious, moist bite. Perfect for a breakfast on the go or as a lovely afternoon snack, these muffins will surely become a favorite in your home!
Ingredients
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup almond butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 cup almond flour
- 1/2 cup shredded unsweetened coconut (optional)
- 1/2 cup walnuts or pecans, chopped (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). Prepare a muffin tin by lining it with paper liners or greasing it with coconut oil for easy release.
- In a large mixing bowl, combine the mashed bananas, eggs, almond butter, honey or maple syrup, and vanilla extract. Mix everything together until you have a smooth and well-combined mixture that exudes sweetness.
- In a separate bowl, whisk together the baking soda, baking powder, cinnamon, sea salt, and almond flour. Make sure the dry ingredients are fully incorporated to ensure even rising.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. It’s important not to overmix—this helps keep the muffins tender and fluffy!
- If you’re feeling adventurous, fold in the shredded coconut and your choice of chopped nuts for added texture and flavor.
- Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Once baked, allow the muffins to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them set beautifully!
Notes or Tips
For the best results, ensure your bananas are very ripe—this will add natural sweetness and moisture. Feel free to experiment with your favorite nuts or adjust the sweetness to your preference by using more or less honey or maple syrup. These muffins also freeze beautifully! Simply wrap them in plastic wrap and store in an airtight container for a quick treat later.
Cooking Techniques
To avoid overmixing, just stir until you see no dry bits of flour. The muffins will rise nicely and maintain a light texture this way. Additionally, using room temperature eggs can help combine the ingredients more effectively, contributing to a richer flavor and denser muffins.
FAQ
Can I substitute the eggs in this recipe?
If you’re looking for an egg-free version, try using flax eggs—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg you replace, and let it sit for a few minutes before incorporating it into the batter.
How should I store the leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. For longer storage, freeze them for up to 3 months.
Conclusion
These paleo banana bread muffins are the perfect blend of health and indulgence, making them a delicious option for any time of day. With their delightful flavor and moist texture, they’ll be a hit with family and friends alike. Enjoy these as part of a wholesome breakfast or as a quick snack, and savor each bite filled with the goodness of bananas and natural ingredients. Happy baking!