Paleo Banana Almond Muffins

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I was always interested in the Paleo diet ever since I took crossfit classes at Golden State Crossfit (best cross fit studio ever by the way) because crossfitters are very into the paleo diet. Basically, it is the simple yet extremely beneficial "caveman" diet. You can eat whatever a caveman could easily find: meat, veggies, fruit, seeds and nuts. This means no dairy, legumes, grains, potatoes, refined sugar- no junk. Sounds pretty reasonable, right? Well I tried this diet for a while and I found that it just wasn't for me (although I have a ton of respect for those that stick to it.) I just can't go too long without oatmeal. Whoops!

Well every now and then I bake something Paleo and here is one of my go-to recipes! I make them for my little brothers for breakfast and they love them. Sometimes we top them with chocolate chips or walnuts- depending on their mood. 

You may wonder as your looking at this recipe if baking soda and baking powder are paleo or not. I guess it depends on how strict you are about it. Honestly, in my opinion, I am using such a small amount of both in this recipe that I do not see it as anything detrimental to your health. After all, thats the whole point of being paleo, right? Focusing on your health and seeing how you feel after eating. So go for it! Be happy. Be healthy. 

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INGREDIENTS:

2 ripe bananas

2 eggs

1/4 Cup raw almond butter

1 Tbsp coconut oil

1 tsp vanilla extract

1/4 Cup coconut flour

2 Tbsp coconut sugar

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

a pinch of salt

 

DIRECTIONS:

1. Preheat the oven to 350F. Grease a muffin tin and set aside.

2. In a stand mixer, mix the bananas until there are almost no lumps. Add eggs, almond butter, coconut oil. Scrape down the sides of the bowl as needed. 

3. In a separate bowl, mix together coconut flour, coconut sugar, cinnamon, baking powder, baking soda and salt. Slowly add the dry mixture to the wet mixture. Mix until combined.

4. Pour batter into muffin tin, filling up each about 3/4 full. Bake until light golden brown (about 15-20 minutes.)  Let cool and enjoy!

 

This recipe makes 8 muffins. 

Per muffin:

Calories: 120

Fat: 7.7g

Carbs: 11g

Sugar: 5.6g

Protein: 3.4g

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