If you follow the Paleo diet you know that both dairy and gluten are out - eggs are ok if you don't have an intolerance of course. As far as bananas go, many people seem to be on the fence about this sweet fruit. Yes, it is a great source of potassium and adds lovely flavor and moisture to baked goods but is it too high on the Glycemic Index? That choice is up to you.
But if you love your bananas then you are gonna love these Paleo inspired muffins! They are slightly spiced, moist and fluffy with a crunchy pecan topping. Feel free to toss in some ripe berries into the batter too if you wish; blueberries or raspberries would be great.
The muffin is made up of two "flours": almond and coconut. The almond adds the richness and moisture, the coconut acts like a binding agent and holds it altogether wonderfully. I have always found that adding a bit of coconut flour to any almond flour based recipe works out very well. It prevents baked goods from getting "too oily" as it acts like a sponge. Just remember, a little coconut flour goes a long way.
In regards to sweeteners, you can use honey or maple syrup but I much prefer the lower GI of coconut palm sugar. It adds a rich caramel flavor to any baked treat.
Lastly remember that all good banana breads, muffins and cakes should have some kind of spice which really brings out the flavors. Cinnamon and nutmeg are my go-to duo here once again!
So let's get to it !!!
WHAT YOU NEED
1 1/4 cups almond flour (JK Gourmet makes wonderful almond flour)
1/4 cup coconut flour
1 tablespoon coconut palm sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
3 medium bananas, mashed
1 teaspoon pure vanilla extract
1/4 cup coconut or grapeseed oil
1/2 cup chopped pecans
PREHEAT oven to 350F
LINE 10 muffin cups with paper liners
IN MEDIUM BOWL, whisk together first 7 dry ingredients
IN LARGE BOWL, whisk together all remaining ingredients except pecans
FOLD dry ingredients into wet ingredients until thoroughly blended
WITH ICE CREAM SCOOP, divide batter amongst 10 muffin cups
SPRINKLE chopped pecans over each muffin
BAKE 30 MINUTES or until toothpick inserted in center comes out clean
REMOVE from oven, let cool in pan 5 minutes then transfer muffins to cooling rack