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Paleo Friendly Banana Muffins

I love this recipe because it uses non-inflammatory whole foods, especially no added sugar! It's a yummy alternative to regular wheat flour muffins, with much fewer carbs, has healthy fat, and no added sugar. This is a snack that even the kids will enjoy!

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Servings: 12

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

3 large eggs

5 medium mashed bananas

1/2 cup almond butter

1/4 cup coconut oil

2 tsp vanilla extract

1/2 cup coconut flour

1/2 cup almond flour

2 tsp cinnamon

1 tsp aluminum-free baking powder

2 tsp baking soda

1 pinch of salt

Preparation

1Preheat oven to 350 degrees. Line muffin cups with liners or oil/spray cups with coconut oil.

2Using a mixer (stand or hand-held) blend mashed bananas, eggs, almond butter, coconut oil, and vanilla.

3In a different bowl, mix coconut flour, almond flour, cinnamon, baking powder, baking soda, and salt.

4Add mixed dry ingredients to the blended wet ingredients. Stir until well combined. Spoon batter into muffin cups, 3/4 full. Bake for 17 - 20 minutes, or until golden brown.

5Let cool for at least 30 minutes.

6Serve & enjoy!

7Tip: You can top muffins with chopped walnuts or pecans before baking.

Additional Notes

These muffins freeze well. I like to make double batches and freeze some for snacking throughout the month. I just pull out a couple the day I plan on snacking on them that morning. (I plan what I eat throughout the day - even down to the snacking. Keeps me on track with healthy eating.)

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