Paleo Banana Almond Muffins


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. 



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



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


Almond Spritz Cookies With Strawberry and Blackberry Jam

You will be surprised with how simple and amazing these cookies are. You can make them in no-time and everyone will love them. 


If you don't have a spritz cookie maker, I strongly suggest you get one. I bought mine at Michaels Arts & Craft store. They come with different "slides" so you can make tons of different shaped cookies such as pumpkins, Christmas trees, flowers, etc. 



1 Cup Salted butter, softened

1 Cup sugar

1 egg

1 Tbsp whole milk

1/2 Tsp almond extract

1/2 Tsp vanilla extract

1 tsp baking powder

2+1/2 Cups flour

any type of jam/jelly you prefer (I used strawberry and Blackberry)



1. Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside.

2. In a stand mixer with a paddle attachment, cream together butter and sugar. Once its combined, add egg, milk almond extract and vanilla extract. Scrape down the bowl as needed. 

3. In a separate bowl, mix together the flour and baking powder. Slowly add the flour mixture to the butter mixture. Mix until combined.

4. For the next step, you can either roll the dough into small balls with your hands and press your thumb into them OR you can put the dough in a spritz cookie maker and press them onto the baking sheet using whatever shape you prefer (make sure you use a slide that presses enough cookie dough out to where your jelly will not be directly on the pan. This will result in it burning and that is never fun!) and press your thumb into the shaped cookie so there is enough space to hold the jelly. These cookies do not spread much so feel free to place the dough an inch and a half apart. Once all of the dough is pressed and ready, place a small amount (about half a teaspoon)of jelly in the middle.

5. Bake for 10-13 minutes or until the edges are light golden brown. Let cool and enjoy!

Adapted from the recipe that came with my spritz cookie maker**