Banana Bread is always a big hit in my house! My kids like it and I like that they are getting a serving of fruit, even more! But I don’t like all of the sugar, flour and butter that usually goes into banana bread. Sooooo, I came up with a Paleo Banana Muffin. The muffins are the perfect portion size, and the ingredients contain none of the bad stuff. Instead, I use almond flour, coconut plam sugar (which is super low on the glycemic index!), and a little bit of honey. You will never go back to regular banana bread once you try this recipe!
Paleo Banana Muffins
2 eggs
2 very ripe bananas (mashed)
1/3 cup coconut palm sugar
2 tbsp honey
1 tsp lemon juice
1 tsp pure vanilla extract
2 1/2 cups Almond flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped pecans (optional)
Preheat the oven to 325 and grease a muffin pan, or use paper liners. Beat eggs in a food processor. Add mashed bananas and continue to mix well. Add coconut palm sugar, honey, lemon juice and vanilla. Beat until well combined. In a separate bowl, mix together dry ingredients. Add the dry ingredients to the wet mixture. Beat well. Add pecans, if desired. Fill greased muffin pan, each one 3/4 full. Bake at 325 for 18-20 minutes, or until brown and a toothpick comes out clean. Enjoy!
