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

Spiced Pumpkin Muffins – Gluten-Free & Dairy-Free

Sometimes, I just crave a breakfast muffin. I like to heat them for 30 seconds in the microwave and then slather Vegan cream cheese on top. I tend to throw the kitchen sink of spices into these muffins so that the flavors of winter just explode in every bite. Adjust the spices and add-ins to match your mood.

Cooking Time: 45 minutes

Servings: 18

Ingredients

1-2/3 cup All Purpose GLUTEN-FREE FLOUR
1/2 teaspoon CINNAMON
1/2 teaspoon CLOVES
1/2 teaspoon NUTMEG
1/2 teaspoon GINGER
1/4 teaspoon BAKING POWDER
1 teaspoon BAKING SODA
1/2 teaspoon SALT
3/4 cup HONEY
2 EGGS (or Vegan egg replacer)
1/2 cup melted Vegan BUTTER (I use Earth Balance)*
1 15-ounce can of PUMPKIN PUREE (not Pumpkin Pie Mix)
1/4 cup cold WATER
1/4 cup dried CRANSBERRIES or RAISANS
1/4 cup chopped WALNUTS
1/4 cup dairy-free chocolate morsels (optional)
18 Paper Muffin LINERS

*If you are watching your fat, you can replace butter with APPLESAUCE.

Directions

  • PREHEAT oven to 325 degrees F.
  • LINE 2 12-cup muffin tins to handle about 18 muffin cups.
  •  In a large mixing bowl, MIX all dry ingredients together well.
  • In the same bowl, ADD all the rest of the ingredients and just throw it on top of the dry ingredients. STIR to combine. (I use a wooden spoon but I guess you could use an electric mixer.)
  • SPOON the batter into the lined muffin cups until each is about 3/4 filled.
  • BAKE for 40-45 minutes. (About 1/2 the time if you are making mini muffins).
  • TEST for doneness by inserting a toothpick (or another tester) into the center of a muffin. If it comes out with only a few moist crumbs on it, then they’re done. 
  • COOL for 10 minutes before removing them from the tins. If the muffins are stuck to the tin you can run a knife around them to loosen. 
Pumpkin happiness on the rise
Perfect blend of spices and pumpkin

Storage: You can store the muffins at room temperature in an airtight container for up to 5 days or freeze them for 3 months.