Paleo Banana Nut Muffins

I used this recipe from Heavenly Home Makers. It is grain free, sugar free, and dairy free. I do not follow a paleo, sugar free, grain free diet. But anytime I can substitute refined sugars and grains for an unrefined version, I'm all for it!

I doubled the following recipe. This recipe makes 12 muffins. I doubled it and it made 19 regular muffins and 19 mini muffins.

Ingredients:

• 1/2 cup coconut flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 6 eggs (yes, doubling it meant a dozen eggs! I was a little worried about the recipe when I realized that I would be using so many eggs, but it worked out great!)
• 4 tbsp coconut oil (melted)
• 1/4 cup honey (I didn't have enough honey and added brown rice syrup)
• 2-3 rip banans
• 1/2 cup nuts (I used walnuts)

Preheat oven to 350. Mix the dry ingredients (coconut flour, salt, baking powder).

Coconut flour is very high in fiber and low in carbohydrates. It's a great alternative to wheat flour. I currently have Coconut Secret Coconut Flour (find here on Amazon; affiliate link)

Beat the eggs.

I didn't have quite enough honey, so I filled in with the brown rice syrup.

Add the eggs, honey, and bananas to the flour. Mix. I used my immersion blender (you can use a hand mixer). My immersion blender is my favorite kitchen tool. Find it here on Amazon.

I used the back of my measuring spoon to break up the nuts.

Add the nuts to the batter. Hand stir.

I made mini muffins and regular muffins. I am learning that for batters with coconut oil, I prefer foil muffin liners. The coconut oil is too oily for paper. I used a mix of paper and foil liners here. The paper work fine, but a little oil does leak. Bake at 350 for 15-25 minutes. They are done when the tops are slightly golden.

Here is Moose enjoying some muffins!

Featured on The Chicken Chick and Thank Your Body.


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