Paleo Banana Bread Muffins (SF, GF)

The most delicious gluten and refined-sugar free banana 'bread' muffins you will ever have!

This is a recipe that I have made countless times, and each time I am so grateful that I have such a healthy, easy snack recipe like this.

What's great about these muffins is that they are as easy as mixing all the ingredients together in one bowl, which, is my favourite kind of baking. The combination of the egg, nut butter and baking soda makes the muffins so fluffy and soft, making them the perfect light snack to add into your diet.

Banana Tip

With regards to baking, the riper the bananas are, the better! If your bananas aren't ripe enough to be able to mash, you can just heat them in the oven for 8 - 10 mins and they'll ripen right up!

How to make these Paleo Banana Bread Muffins:

Seeing as this recipe is a 'throw in one bowl and mix it up' kind of show, these muffins can be prepared and baked within 30 minutes, making it a great go-to recipe when you are in a rush and needing to quickly use those overly-ripe bananas in the pantry before your week of work / school ahead starts.

First, preheat the oven to 180 degrees celsius, and line a muffin tin with paper liners or nonstick spray.

Next, in a large bowl, mash up the bananas and whisk in the nut butter, egg and vanilla.

Then stir in the almond flour, baking soda, and spices with the banana mixture.

Once that is all mixed up, just simply add the chocolate chips in.

Alternative Ingredients:

Nut Butter: If you are wanting to stick to the 'stricter' way of paleo eating, then using an almond or cashew butter is the best option for this recipe. I however, had peanut butter in my cupboard, and so decided to just use that, and it was just as delicious as it would be with an alternative nut butter.

Flour: To make this recipe gluten-free and slightly healthier, I decided to use almond flour instead of a regular all-purpose flour. Almond flour is one of the best baking alternative flours as it isn't too dry, and works well in many recipes.

Chocolate chips: I almost always use Staffords dark chocolate chips for my baking, as it is more convenient, however you can use whatever you would want to add a bit of a chocolate-chip extra. You can even chop up a vegan dark chocolate slab if you'd like. Or, if you are not a choc-lover like me, you can alternatively add chopped up nuts into your mixture.

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Detailed Recipe:

Ingredients:

• 2 large, or 3 small ripe bananas

• 1/2 cup almond butter (or PB)

• 1 egg

• 1/2 tsp vanilla essence

• 1,5 cups almond flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 1/2 cup dark, unsweetened chocolate chips

Instructions:

1. Preheat oven to 180 degrees celsius and line a muffin tray with paper liners or non-stick spray.

2. In a large bowl, mash the bananas and add in the nut butter, egg and vanilla.

3. To the same bowl, add in the almond flour, baking soda and spices.

4. Lastly, fold in the chocolate chips.

5. Spoon the mixture into each muffin holder (i put about 3 tablespoons per each muffin).

6. Bake for about 15 - 20 minutes.

7. Let cool in muffins tin for about 10 mins before putting the muffins out onto a wire rack to finish cooling.