Paleo Banana Muffins

Sorry I haven’t posed lately! I’ve been eating a lot of salad.

Danny’s leaving on another trip for work, and, like always, wanted something homemade to snack on. He asked for banana bread and I decided to make a paleo variety, too.

Hope you like them!

Paleo Banana Muffins (makes 16 muffins or one average size loaf)
Wet ingredients
5 eggs
1 Tbsp. vanilla extract
1/2 can coconut milk (14 oz can, so about 7 oz)
1/2 cup coconut oil or softened, unsalted butter
2 nasty bananas, smashed
1/4-3/4 cup honey or agave nectar

Dry ingredients
1/2 cup almond meal
1/2 cup coconut flour
1/2 tsp. sea salt
1 tsp. baking soda
1 tsp. ground cinnamon

Preheat oven to 350 degrees F. Prep your muffin tin or loaf pan.

Combine dry ingredients in a small mixing bowl.


Mix together. Set aside.

In a larger bowl, combine your wet ingredients (photo taken before adding bananas and fat).


Using a whisk or handheld mixer, integrate your wet ingredients.


Add dry ingredients to wet.





Spoon mixture into prepared loaf pan or muffin tins.


Bake. I didn’t check the time, sorry! Check at about 15 minutes.



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My name is Ali. I love food and cooking, but I am also incredibly busy. I'm a Certified Personal Trainer, as well as a Doctoral Candidate in the History Department at USC. Follow me if you'd like some of my paleo culinary creations! All recipes property of Alicia Gutierrez-Romine

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