Are you craving a delicious, health-conscious treat that doesn't compromise on flavor? Look no further! These Paleo Egg-Free Banana Muffins are about to revolutionize your breakfast and snack game. Imagine biting into a moist, perfectly sweetened muffin that's not only incredibly tasty but also packed with nutritious ingredients. Whether you're following a paleo lifestyle, looking to reduce egg consumption, or simply want a wholesome treat, these one-bowl muffins are your ultimate solution!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 12 muffins
Ingredients
- 3 ripe bananas
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup honey or maple syrup
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup coconut oil, melted
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with coconut oil to prevent sticking.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until smooth. Ensure there are no large chunks remaining for an even texture.
- Add the 1/4 cup of melted coconut oil to the mashed bananas. If the coconut oil has solidified, gently reheat it until it is liquid, then mix it in with the bananas.
- Next, pour in the 1/4 cup of honey or maple syrup. Stir well until the mixture is thoroughly combined and smooth.
- In the same bowl, add the 1 cup of almond flour, 1/2 cup of coconut flour, 1 tsp of baking soda, and 1/2 tsp of salt. Use a spatula or wooden spoon to mix everything together until just combined. Be careful not to overmix; some lumps are okay.
- Once the batter is well mixed, let it sit for about 5 minutes. This allows the coconut flour to absorb moisture and helps the muffins become fluffier.
- After the resting period, give the batter a final stir. If desired, you can fold in additional ingredients such as nuts, seeds, or dark chocolate chips for added flavor and texture.
- Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Paleo Egg-Free Banana Muffins as a delicious snack or breakfast treat!
Tips
- Banana Selection is Key: Use overripe bananas with plenty of brown spots. The riper they are, the sweeter and more flavorful your muffins will be.
- Coconut Flour Pro Tip: Let the batter rest for 5 minutes after mixing. This allows the coconut flour to absorb moisture, resulting in a fluffier texture.
- Prevent Sticking: Always use paper liners or generously grease your muffin tin with coconut oil to ensure easy removal.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Customize Your Muffins: Feel free to add mix-ins like chopped nuts, dark chocolate chips, or a sprinkle of cinnamon to make the recipe your own.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your muffins are perfectly baked.
- Storage Hack: These muffins can be stored in an airtight container at room temperature for 2-3 days, or refrigerated for up to a week.
Nutrition Facts
Calories: 142kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
