Don’t throw out your overripe bananas! This blueberry muffin recipe is light and moist and a scrumptious (mildly) sweet treat all the paleo eaters out there, using the natural sweetness of ripe bananas. Containing no refined sugars, no gluten and no grains, these muffins are perfectly suitable for the most discerning paleo palate! And with the juicy sweetness of blueberries, everyone in your family will want to eat them!
If you are a chocolate lover, replace the blueberries with half a cup of chocolate chips. For you nut fans, add third of a cup of chopped pecans or walnuts. Alternatively, substitute a cup of pureed pumpkin for the bananas, and add some nutmeg, ginger and cardamom for fall-time pumpkin spice muffins. Lastly, sprinkle shredded coconut on top before you put them in the oven. The sky’s the limit with this basic paleo muffin recipe!
2 ripe bananas
1½ cups blanched almond flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon vanilla
Pinch of salt
1 tablespoon raw honey (optional, depending how sweet your bananas are)
1 tablespoons coconut oil (melted)
1 cup blueberries, fresh or frozen
Preheat the oven to 350℉
In a small bowl, mash the bananas until smooth
Add the eggs, vanilla, melted coconut oil, and honey, and stir until combined
In a larger bowl, combine the blanched almond flour, baking soda, cinnamon and salt
Combine the wet ingredients with the dry ingredients, stirring thoroughly
Carefully fold in the blueberries - especially if you are using frozen blueberries - to avoid the batter turning a bluish-grey!
Equally divide the batter into a prepared muffin pan - lined with cupcake or coat well with coconut oil - filling about ¾ full
Bake for approximately 23 to 25 minutes, testing doneness by inserting a toothpick - the muffins are done if the toothpick comes out clean
Allow the muffins to cool sufficiently before eating