Paleo(ish) Gluten-Free Banana Muffins

I LOVE these muffins, and got a little obsessed with them a few weeks back when I was still in the throes of pregnancy nausea. I made a batch one weekend, ate those, and made a double batch (or maybe triple?) the following weekend. I still have some of those frozen and pull them when I need a quick breakfast or snack. They taste amazing whether fresh or frozen!

Recipe Type: Breakfast

Cuisine: Gluten Free

Author: Val @ That’s What We Did

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 18

This recipe is gluten free and can be made paleo by choosing the ingredients that are paleo (grass-fed for butter or coconut oil, etc).

Ingredients

4 bananas (2 1/2 cups mashed)
4 eggs
1/2 cup almond butter (or other nut butter – I used peanut butter)
4 tablespoons butter, melted (can substitute coconut oil)
1/2 cup almond flour/meal (or coconut flour or favorite flour)
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
pinch of sea salt
Chocolate chips or blueberries, optional (chocolate obviously isn’t paleo)

Instructions

Preheat your oven to 350 degrees.
Combine your bananas, eggs, nut butter, and butter in a blender, food processor, or mixing bowl and mix well. A double batch fit into my full-size blender just barely.
Add almond or coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and blend again.
Grease or paper-line a muffins pan. Fill muffin cups over 3/4 full (they won’t rise much).
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in pan for 5-10 minutes and transfer muffins to a cooling rack.

Notes

This can also be made in a greased loaf pan and baked for 55-60 minutes.

3.2.1230

After posting this, I feel like I’m about to go on a kick of scarfing these down again this week. I’ll be keeping my eyes “peeled” for reduced brown bananas at the store!