These banana bread muffins are moist, fluffy, and just the right amount of sweet… pretty much exactly what anyone would want in a banana bread!
I was initially on a mission to bake a single loaf of banana bread, but realized I did not have a small enough loaf pan to accommodate my batter. I’ve learned that many Paleo breads don’t rise nearly high enough in a standard 9×5 loaf pan, at least in comparison to traditional loaves, so they tend to be shorter and flatter than their wheat-based cousins. I knew I didn’t want that, so I made it a point to add the smaller pan to my future kitchen gadgets shopping list. In the mean time, I decided to fulfill my hankering by making banana bread muffins, which are smaller in diameter, therefore mitigating the rising issue.
They were also incredibly easy to make, and the recipe is versatile enough to change to suit your tastes. For instance, you could add other spices to the batter, or you could easily top these tasty little muffins with crumbled walnuts for some added crunch factor. As much as I love walnuts, I unfortunately did not have any on hand. So this batch was left unadulterated, just delicious banana bread muffins that came out AMAZING! Tomorrow morning, I may just warm one up and slather it with a pat of ghee… ;) Yum.
- Make sure all ingredients are at room temperature. This will ensure that the coconut oil mixes into your batter smoothly, with no clumping.
- Preheat the oven to 350 degrees F. Either grease the inside of your muffin tin, or line your muffin tin with cups.
- In a large mixing bowl (or stand mixer bowl), mash up your 4 ripe bananas really well with a fork.
- To your banana mash, add the eggs, vanilla extract, almond butter, and melted coconut oil. Blend together well (can use stand mixer or a hand mixer).
- In a separate bowl, combine the coconut flour, cinnamon, sea salt, baking powder, and baking soda. Stir to mix, then add to the wet ingredients. Blend together well, ensuring that all ingredients are evenly incorporated.
- Pour batter into the muffin cups, about two-thirds of the way full for each muffin cup.
- Bake 20 - 25 minutes, until a toothpick inserted into the center comes out clean. (I only needed 20 minutes, but ovens do vary, so start checking at 20 minutes).
- Allow to cool for a few minutes in the tin before turning out onto a cooling rack. **If you did not use liners, and your muffins are slightly sticking to your tin despite greasing, you can use a spoon to gently detach each muffin around the edges, and then simply lift it out of the cup.**
- Eat warm, or store in the refrigerator in a resealable bag or other container.
Recipe adapted from PaleoGrubs
© Cook Like a Cavewoman! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.