These are SO SO good! I adapted a recipe I found online. I added coconut flour for added fiber, increased the bananas for more natural sweetness and flavor, and reduced the sugar a bit by reducing the agave and using a tablespoon of veggie glycerin. They are super moist, not at all crumbly, and hold together very well. My dad said it’s the best banana bread he’s ever had! I’ll take it!
These are grain free, gluten free, refined sugar free (natural sugar only), and dairy free. They are not vegan because they have eggs.
- 1.5 cups almond flour (almond meal)
- 1/2 cup coconut flour
- 1/4 cup group flaxseed (flaxseed meal)
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 2/3 cups chopped walnuts
- 4 bananas mashed well in a large bowl – bananas MUST be super ripe – like almost black
- 1 T vanilla
- 3 eggs beaten
- 3 T coconut oil (melted)
- 1 T agave
- 1 T veggie glycerin (or sub another T agave)
- 2 T natural unsweetened almond butter
- Preheat oven to 350 degrees
- Grease a 12 cup muffin pan with non stick cooking spray
- Mix all dry ingredients in a bowl – stir well
- Mix all wet ingredients in a separate bowl – stir well
- When oven is ready, mix wet and dry ingredients together and mix very well
- Spoon evenly into 12 muffin cups
- Tap the muffin pan on the counter to help the batter settle.
- Bake in the center of the oven for 20 minutes or until brown and toothpick comes out clean. Don’t over cook them!
- Allow to cool completely! This is super important. If not cooled, the muffins will stick to the pan and will be crumbly. Allowing them to cool helps them bind and release from the pan! TRUST ME!
- Once cool take a butter knife around the edges to release them and pop them out.
- Store in a ziplock bag in the fridge once completely cooled.
I’d love to hear from you if you make these. I think you’ll be surprised. These are the most like traditional muffins than any other paleo muffin I’ve made.
Here’s the original recipe I adapted from.