just because we’ve gone paleo doesn’t mean we’ve given up delicious treats. in fact, we still have plenty of them, and are always rather happy that they’re not only damn good, but are also made from whole foods with no processed sugars. you can chow down on a few of these banana bread muffins and not get hit with the carb nap attacks. these aren’t overly banana flavored – they actually taste more like a bran muffin, and the walnuts add the perfect amount of nuttiness without taking over. enjoy!
1.5 cups almond flour
2 tbsp ground flaxseed
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
pinch of nutmeg
pinch of salt
2 very ripe bananas, mashed
1 tbsp honey
1 tbsp coconut oil
1/2 tsp vanilla extract
1/3 cup chopped walnuts, + more for topping
preheat oven to 375˚ F.
in a large bowl, sift together almond flour, flaxseed, cinnamon, baking soda, baking powder, nutmeg, and salt. combine well.
in a separate medium bowl, add the mashed bananas, eggs, honey, vanilla, and oil – mix well.
make a slight well in the dry ingredients and pour in the wet ingredients. add in the majority of the chopped walnuts and stir until combined.
fill the baking cups in your muffin tin about 3/4 of the way full. sprinkle a few chopped walnuts over each cupcake. bake muffins for 21-23 minutes until a toothpick inserted in the center of a muffin comes out clean. let cool before serving.
(original recipe from With Style & Grace)