Paleo Almond Flour Banana Muffins Recipes

PALEO BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.
• Mix together almond flour, ground cinnamon, and baking soda in a bowl.
• Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan.
• Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.

PALEO BANANA MUFFINS

Steps:

• Preheat your oven to 350 degrees with the oven rack in the middle.
• In a high speed blender, combine the bananas, eggs, almond flour, coconut sugar, coconut oil, baking powder, vanilla, and salt . Blend until smooth, scraping down the sides if needed.
• Pour the batter into the muffin pan, filling each muffin to the top so they get big, puffy tops.
• Sprinkle about 1 tablespoon of the chopped pecans on top of each muffin.
• Bake for about 40 minutes, until the tops are golden brown.
• Will keep on the counter for 3 days, in an airtight container refrigerated for 1 week, or frozen for 6 months.

LOW CARB KETO BLUEBERRY MUFFINS WITH ALMOND FLOUR

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
• In a large bowl, stir together the almond flour, Besti, baking powder and sea salt.
• Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
• Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

PALEO CARROT BANANA MUFFINS

Steps:

• Combine dry ingredients.
• Blend bananas, dates, eggs, vinegar, and coconut oil in a food processor.
• Mix wet ingredients with dry and fold in carrots.
• Spoon into greased or lined muffin tins and bake at 350 degrees for 25 minutes (or 20 minutes for mini-muffins).

PALEO ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• In a large mixing bowl mash the bananas. Measure out 1 1/2 cups. This is usually somewhere between 3-4 bananas, but it depends on the size.
• Whisk in the eggs, almond butter, maple syrup and vanilla.
• In a second bowl, whisk together all remaining dry ingredients.
• Combine the wet and the dry ingredients and stir together with a wooden spoon.
• Fold in the chocolate chips or chopped nuts if using.
• Add the batter to a lined muffin tin. Usually, I recommend filling muffins about 3/4 of the way up, but with these I recommend filling them pretty close to the top. Not all the way, but close!
• Add to the oven for 2 minutes. After 2 minutes, lower the temperature to 350 and cook for an additional 18-22 minutes.
• Remove from the oven and let cool on a cooling rack. Enjoy!