Paleo Banana Bread Muffins – Gluten-Free & Dairy Free

This is my first known attempt at a PALEO treat and they taste amazing. I created these muffins with almond butter, almond flour, bananas, and eggs. They are dense like banana bread but easier to eat in muffin form. They are dairy-free, grain-free, and if you don’t use the paleo chocolate chips, they contain no extra sugar and are soy-free too. We have been eating them with dairy-free cream cheese for breakfast all week.

Preparation time: 10 minutes

Cook time: 19 minutes

Servings: 18 muffins

Ingredients

 
3 large EGGS, room temperature
1/2 cup natural ALMOND BUTTER
1/2 teaspoon VANILLA EXTRACT
4 ripe BANANAS, mashed (about 1-1/2 cups)*
1 cup ALMOND FLOUR
1 teaspoon corn-free BAKING POWDER
1 teaspoon BAKING SODA
1 teaspoon CINNAMON, ground
1/4 teaspoon ALLSPICE
1/2 teaspoon NUTMEG, ground
1/4 teaspon SALT
1/3 cup WALNUTS, chopped plus some for topping
Optional: 1/4 cup Paleo dairy-free MINI CHOCOLATE CHIPS** plus
some for topping

*I freeze over-ripe bananas often (why waste them?). They
work great for mixes like this. They thaw quickly and
mash easily.
** Without the chocolate chips these muffins
will also be soy-free

Directions

  • PREHEAT the oven to 375 degrees. (This is 25 degrees warmer than we are going to bake them at, but the extra heat to start helps the muffins brown on top when cooked.)
  • LINE 18 muffin cups with paper liners (I use 2 12-cup muffin trays because that is what I have.)
  • In a medium bowl, MASH bananas until smooth.
  • In a large bowl, BEAT the eggs and then ADD almond butter and vanilla. WHISK them all together well.
  • ADD mashed banana puree to the wet mixture
  • DUMP in almond flour, baking soda, baking powder, and spices. Gently MIX dry ingredients with wet mash mixture until there are no lumps. The batter should be a medium consistency. Don’t use an electric mixer because over beating the batter will cause the muffins not to rise. Just mix until you don’t see any more flour.
  • FOLD in walnuts and chocolate chips (if using).
  • Using a soup ladle, FILL each muffin lined cup 2/3 full
  • Optionally, TOP 1/2 the muffin cups with some extra chopped nuts and 1/2 with extra chocolate chips
  • LOWER the oven temperature to 350 degrees
  • BAKE the muffins for 14-19 minutes. Check them at 14 minutes. You know they are done when a toothpick inserted in the center comes out clean (unless it hits a chocolate chip, then use another toothpick and try again).
  • COOL the muffins in the pan for 5 minutes then transfer to cooling racks. Cool completely.
  • STORE in an airtight container for 2-3 days or FREEZE in an airtight container for 3 months.

TO MAKE A LOAF INSTEAD OF MUFFINS: If you want to try this as a bread instead of muffins, then mix all ingredients as above, but use a loaf pan instead of a muffin tray. LINE the loaf pan with parchment paper. FILL the loaf pan with the batter. TOP with chopped nuts. REDUCE oven temperature to 350 and BAKE for 50-60 minutes (using the toothpick method above to test for doneness). COOL completely in the loaf pan. LIFT out the bread using the parchment paper and slice.

Breakfast muffin with diary-free cream cheese and scrambled eggs with vegan ham

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