Paleo Banana Berry Muffins

I’ve actually been meaning to post about these muffins for several months now! Holly, my tunnel coach’s wife, is an incredible baker and she was so sweet (seriously… she’s not even paleo!) to bake me TWO kinds of PALEO MUFFINS on one of my trips to Utah. On this last trip she made paleo brownies for me! I don’t go to Utah for tunnel time, I go for the baked goods… haha! They were all delicious, I think I almost cried eating them they were so good! I actually ate all dozen or so muffins in one day! And I have the recipes to share with all of you! I would absolutely love to spend a day baking with Holly, hope it happens soon!! Check out her food blog, Phemomenon!

Holly used frozen huckleberries and raw honey. Huckleberries are by far my favorite kind of berry, but all I had on hand were fresh blueberries which worked just as well. I would love to bake these with a whole medley of different kinds of berries. I also didn’t have raw honey, but figured I didn’t need to add any extra sugar because I had super overripe bananas. Instead, I made a cinnamon-nutmeg-coconut palm sugar topping to sprinkle on the tops of my muffins for a little extra sugar and spice. Note: That’s why the tops are brown, I didn’t burn my muffins! My muffins weren’t as moist as the ones I had from Holly, maybe because I omitted the honey or because I used fresh instead of frozen berries? But it doesn’t really matter because they were fantastic!

Paleo Banana Berry Muffins
Ingredients:
1 1/3 cup almond flour
1/3 cup coconut flour
3/4 tsp baking soda
1/8 tsp sea salt
1 Tbsp coconut oil
2 large eggs
2 large overripe bananas
2/3 cup berries of your choice, fresh or frozen
2 Tbsp raw honey (optional)

Cinnamon sugar topping (optional):
1/2 tsp cinnamon
1/4tsp nutmeg
1 Tbsp coconut palm sugar

Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, mash the bananas, add oil and eggs (and honey if you wish).
3. Combine the dry ingredients, then mix into the bowl.
4. Gently fold in the berries. (My batter was more dough than batter.)
5. Fill cupcake/muffin pan lined with cupcake paper. (They don’t rise much, I use an ice cream scoop to fill the cupcake pans.) Sprinkle the tops with cinnamon sugar.
6. Bake for 30-35minutes.

Enjoy! 🙂

In case you were wondering, the other muffins from Holly were pumpkin! I’ll have to make those soon, too!

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7 Responses to “Paleo Banana Berry Muffins”

  1. Yum…I can’t wait to see the pumpkin ones. I might have to make an exception to my I’m not baking anymore rule. 🙂

  2. Made them tonight! Definitely better than some of the more heavily egg based muffin paleo recipes I’ve tried. I added some vanilla and it was a good flavor. I still don’t know about the almond flour/coconut flour texture….it think it’s still a bit to mushy for me! 🙂 I’m trying…I love to cook/bake so this paleo thing is hard!

    • I looove baking and eating baked goods, so sometimes I just cave and treat myself to a mini cupcake! Which usually ends up as a day full of cakes, cookies, scones, muffins… anything I can get my hands on. So I try to stick with paleo baking. The texture is never going to be the same, but the flavor can be matched! You just need to get used to the new texture. I think at this point I’m used to it so I don’t mind. I didn’t think my muffins were that mushy, just not fluffy like the wheat flour kind. Did you use fresh or frozen berries?

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