|banana muffins, pale-style (grain-free goodness)|
These banana bread-style muffins were a delicious component of our weekend breakfast, rounded out with eggs over easy and some crispy fried prosciutto. The muffins are plenty sweet with the banana and just a tablespoon of honey-- a perfect treat.
|tender and just-sweet-enough banana muffins|
This recipe is already grain-free and gluten free. To make it dairy-free just substitute melted coconut oil or your favorite cooking oil for the butter. I've listed my preferred mixture of warm spices, but feel free to use your favorite combination or a pumpkin pie spice mixture that adds up to one teaspoon. This makes a small batch of muffins, just six, but double the ingredients and divide between twelve muffin cups (same baking time) for a full dozen.
For breakfast, dessert, or a sweet snack I'm sure you'll find these paleo-friendly muffins as delicious as we do. Happy (grain-free) baking!
Banana Muffins (gluten-free, grain-free)
makes 6 muffins (double ingredients for 12)
Inspired by a number of paleo-friendly banana bread recipes
1 medium, ripe banana, mashed (about 1/2 cup mashed)
2 tablespoons melted butter or coconut oil
1 tablespoon honey
1 cup almond meal
1 tablespoon plus 1 teaspoon coconut flour
2 tablespoons ground flaxseed (ground linseed)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
dash of freshly ground sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons chopped walnuts for topping (optional)
Pre-heat oven to 177C/ 350F, and grease 6 cups in a standard-sized muffin pan (or line with cupcake liners or baking paper).
In a small bowl, add the melted butter (or coconut oil), honey, and egg to the mashed banana. Stir thoroughly to combine.
In a medium sized bowl, add all of the remaining dry ingredients (almond meal through nutmeg), and stir to evenly combine. Add the wet ingredients to the dry ingredients, and stir thoroughly to combine.
Divide the mixture between 6 muffin cups (if desired, top with chopped walnuts), and bake at 177C/ 350F for 15-18 minutes, until a toothpick inserted comes out without any batter on it (it may have a few crumbs). After removing from the oven, leave muffins to cool for at least 10 minutes before gently running a knife around the edges and removing them from the pan. Serve warm or at room temperature.
Muffins will keep, stored in an airtight container at room temperature or in the fridge, for 3 to 4 days.