Recipes from our cookbook
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Categories: Paleo/Gluten Free/Vegetarian/Kid Friendly
These are so easy to make. I put everything in a blender and poured it directly into these really cute muffin papers. Took me about 20 minutes to get them into the oven and another 30 to bake them. (They are really big, if you make them smaller, the time for baking will obviously be less.
Paleo Banana and Almond Butter Muffins
Preheat oven to 350
Prepare your muffin with safflower oil or ghee and sprinkle a little of your “flour” in each tin to keep the muffins from sticking, or just use papers. I like this option because it keeps me from having to wash the pan!
3 ripe bananas
3 large eggs
¼ cup ghee, melted (or other oil if you prefer like coconut or safflower)
¼ cup agave, or honey or date nut sugar
1 teaspoon vanilla extract
½ cup smooth almond butter (or your favorite nut butter)
½ cup Coconut Four (finely milled)
½ cup Tapioca Flour
1 teaspoon pumpkin pie spice (or just cinnamon)
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch of kosher salt
½ cup bittersweet chocolate, chopped (Optional)
Put all of the wet ingredients into a blender in the order listed and blend for a minute until well mixed. Scrap down the sides and do it one more time. Blend all of the dry ingredients together in a small bowl with a whisk by quickly mixing them together until well combined. Add this to the wet ingredients and blend again, briefly, scraping down the sides of the blender twice. Don’t over mix this.
Immediately pour everything into the muffin papers or tins and bake at 350 degrees for 20 to 30 minutes until the look dry on top and a toothpick inserted comes out clean.
Let cool in the tins for 15 minutes, then remove and store in the refrigerator for a week or freeze them for up to 3 months.
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