Banana Blueberry Muffins

Technically, the baked goods arena of the paleo world is a gray space. Some people indulge in them all the time (as using "real" ingredients makes paleo baked goods even tastier than the processed crap) and some people avoid them entirely - sticking purely to veggies, proteins and fat in there "purest" forms. As for me, I fall somewhat in the middle. While I don't crave the king size Reese's cups as I used to, there are times where I still would like to have a little something sweet - this is where you can make your indulgences sensible.

I would consider these delectable little muffins to be a sensible indulgence. I'm not going to sit down and eat five all at once; but they're nice to have on hand when I wake up and am in the mood for some coffee paired with a fluffy, moist treat (for those of you that hate the word "moist" - get over it. It's an unoriginal word to be afraid of, so when you hear it from now on, you can just think of these muffins! Not whatever sick associations you previously had with the word...I'll just leave it at that). These also make a good treat to bring into your coworkers at the office, or even just to keep the Hostess chocolate chip artificial sugar-soaked longing at bay. Who says you have to compromise your health when you want to have a delicious treat here and there?? To make it an extra special experience, spread some almond butter or sun butter on top....drooling.

Ingredients

  • 1 ripe banana
  • 4 eggs
  • 1/4 cup coconut milk (full fat)
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup (100% pure)
  • 1/3 cup coconut flour
  • 3 tbsp. ground nut meal plus a little extra for sprinkling at the end (I used hazelnut meal, but almond meal is also good)
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 2 tbsp unsalted almond butter
  • 1 cup fresh blueberries

Method

  1. Preheat oven at 350.
  2. Mash the banana in a medium sized bowl. Mix in the eggs, coconut milk, coconut oil and maple syrup until mostly smooth. 
  3. Then add flour, salt, baking powder, cinnamon, vanilla and almond butter and mix until smooth. Finally, fold in blueberries.
  4. Fill 11 muffin cups, about 2/3 the way (if not using liners, grease the muffin tin). Bake for 25 or until the muffins have lightly browned on top.

Optional: Sprinkle ground nut meal on top of each muffin before baking for a "crumbly" effect. I used hazelnut meal!

Servings: 11