Even though it is January, I am still having treats! Yes I still have cookies and muffins! Yes I have cut back from the holidays, but do you remember when I talked about doing resolutions in moderation? So yes I’m eating them!! In moderation….
Back to my banana muffins… Quite a bit of paleo baking is either full of eggs which my body is just not happy with these days or made with ground nuts which many other people can’t have. I have really tried to make my more recent paleo baking both egg and nut free. I am so happy with all of the results that I have created! I hope that you enjoy them as much as I do!!
Paleo Banana Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)
1/2 c. tapioca starch
1/2 c. coconut flour
1/2 c. ground flax
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
3 medium size ripe bananas
1/4 c. coconut oil
1/2 c. coconut palm sugar
2 Tbsp. lemon juice
2 tsp. vanilla
1/2 c. add ins… dark chocolate, raw cacao nibs, dried fruit, chopped nuts(if you can have nuts)
Preheat oven to 400 degrees
In a small bowl whisk together tapioca, coconut flour, flax, baking powder, baking soda and salt. Set aside.
In a medium size bowl, beat together bananas, coconut oil, sugar, lemon juice and vanilla. Add in dry mixture and mix thoroughly. Add your add in or leave plain.
Divide batter evenly into greased muffin tins. Bake for 14-16 minutes for smaller and 16-18 minutes for regular or until toothpick comes out clean and muffins start to brown. Let cool five minutes.
Muffins will keep on the counter for up to 2 days in sealer container. Makes 8 regular size or 12 smaller size muffins. Freezes well.