Paleo Banana Muffins

Banana muffins are great to keep on hand in the freezer when you need something in a pinch. I used a store-bought paleo flour mix to make these easier.

Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes

Ingredients

  • 1 1/2 C Paleo baking flour by King Arthur Flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3 ripe bananas, mashed* (about 1 1/2 cups)
  • 3/4 C coconut sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/3 C ghee, melted
  • optional to add 1/2 C chocolate chips or chopped nuts

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Instructions

  1. Preheat the oven to 375 degrees. Lightly grease 12 muffin cups or line with paper cups.
  2. In a large bowl add the flour, baking soda, baking powder, and sea salt. In a different bowl, mix the mashed banana, egg, coconut sugar, vanilla extract, cinnamon, nutmeg, and melted ghee.
  3. Stir the banana mixture into the flour. Mix until everything is fully combined. Add the chocolate chips or nuts if you want to use them. Using a spring-loaded ice cream scoop, fill the muffin liners or greased cups with a scoop of the batter. You should have enough batter for 12 muffins.
  4. Place in the oven and bake for 17-20 minutes. Insert a toothpick in the muffins, it should come out clean when the muffins are cooked through. Store the extra muffins in an airtight container.

*Mash the bananas with a fork or use an immersion blender

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