Warm Banana Nut Muffins (Paleo)
3 very ripe bananas
2 teaspoons of Madagascar Vanilla Paste (extract will work too)
1 tablespoon of honey
1/4 cup of coconut oil (softened)
2 cups of almond flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1/4 cup of chopped pecans
I always have ripe bananas on hand, I pop them into the freezer and VOILA, just pop into some cold water to defrost. I have a tendency to buy bananas and not eat them and I don’t want to just throw them away so I put them in freezer. This can be done with fresh bananas too.
Pre-heat oven to 350. You can either line muffin pan with muffin liners or grease your muffin tin with some of the coconut oil and place batter directly in there.
Add the bananas, eggs, vanilla, honey and coconut oil in mixer and mix on high.
Add in almond flour, salt and baking soda and mix on medium till combined then mix in nuts.
Spoon batter into the muffin cups or into greased tin, until mostly full.
Bake for about 30 minutes or until muffins are golden brown and a toothpick comes out clean.
Remove from oven and allow to cool.
Serve with a small pad of butter and enjoy.
This was adapted from: http://theprimalfoodblog.wordpress.com/2013/01/12/graingluten-free-banana-muffins/