I’ve been experimenting with the Paleo lifestyle more and more. Not only do I tend to feel better on the inside, I am also challenging myself in the kitchen to create new versions of some of my favorite recipes. And in full honesty, I am not Paleo certified, a nutritionist, or perfect about it. Right now I’d say about 60-70% of my eating habits follow Paleo and the rest does have include the added sugars, grains and other things that would make any strict Paleo person gasp.
I’ve found that instead of having an “I can’t have XX” attitude, having a “I can have whatever I want but let’s try to make it Paleo” attitude is very helpful. So that mentality combined with some bananas that were past their prime meant that I had to try Paleo Banana Muffins, right? I thought so!
I must say, my mom makes the BEST Banana Bread…hands down. Of course, it contains flour, sugar and a low lot of love. It’s a blessing and a curse that I don’t live near her or else I’d be eating it (and all of her creations) all the time. Since I love her recipe so much, I decided to try a slightly healthier version of it that is gluten-free and doesn’t have any added white sugar. And although nothing will compare to my mom’s recipe, this one is pretty darn tasty! Even my special someone approved 🙂
I was extra excited to make these because I got to use my new scoop! I get a little too happy when I get a new kitchen tool to play with. I got this sucker for Christmas and it works so well! I’ve already used it many times. Definitely one of those things I didn’t know I needed but now can’t live without…
Anyways…before I get on a tangent about fun kitchen supplies, here are my Paleo Banana Muffins!
1/4 cup coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1 tsp chia seeds
1 tsp flax seeds
2 mashed banana
3 tablespoon coconut oil
1 tsp vanilla
1/4 cup pure VT Maple Syrup (I’m a little bias on that one for sure!)
1.) In one bowl, use a hand mixer to beat eggs, coconut oil and mashed bananas together for 3-4 minutes until they are well combined and are rather smooth.
2.) To the banana mixture, add the VT Maple Syrup and vanilla.
3.) Once combined, add the dry ingredients to the banana mixture.
4.) Stir together well and portion into lined a muffin tin.
5.) Bake at 350 degrees for 18 minutes.
6.) Stick with a toothpick to make sure they’re done and enjoy!