Paleo Banana Muffins Recipe
These healthy muffins are loaded up with extra bananas to give them that next level banana flavor! And as a bonus, they are made with healthy fats and have no added refined sugar.
Equipment
- Measuring cups and spoons
- Muffin tin
- muffin cups
- Cooling rack
Ingredients
- 6 overripe bananas
- 4 eggs
- 1/2 cup melted coconut oil
- 1 tbsp vanilla extract
- 1 1/4 cups cassava flour
- 1/2 tsp cinnamon
- 1 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F.
- Peel your ripe bananas and add them to your stand mixer or food processor. Beat them until they completely form a paste, free from as many lumps as possible.
- Add the rest of your wet ingredients to your mashed bananas including eggs, oil and vanilla extract. Beat until everything is thoroughly mixed together.
- Then add the remaining dry ingredients including cassava flour, baking soda, salt and cinnamon.
- Mix until everything is thoroughly blended together.
- Line your muffin pan with paper liners and evenly distribute your muffin batter into 12 muffin cups.
- Bake your muffins in your preheated oven for 25 – 30 minutes or until a toothpick comes out clean. The tops of your muffins should be starting to brown up really nice.
- Transfer your muffins over to your wire rack and allow them to cool to room temperature.
- Store your muffins in an airtight container for 2-3 days, or in the freezer for much longer.
Notes
Above in the blog post I provide ingredient substitutions, recipe variations, dietary modifications, storage and reheating tips.
Nutrition
Calories: 205kcalCarbohydrates: 27gProtein: 3gFat: 10.7gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.2gTrans Fat: 0gCholesterol: 62mgSodium: 282mgPotassium: 330mgFiber: 2gSugar: 10g
Tried this recipe?Let us know how it was!