These muffins have unseated the Pumpkin Chocolate Chip Muffins as far and away the best paleo baked good I’ve ever had. Which is really saying a lot, cause those pumpkin muffins are pretty stellar. I can honestly say I don’t think anyone would be able to guess that these are free of refined sugar and flour. With an egg substitute these would even be vegan – I’m betting that applesauce would work well! I was simutaneously so happy and so sad eating the last one of the batch today…what an emotional rollercoaster for a Monday morning.
- 3 very ripe bananas (thaw if frozen)
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 1/2 cup almond flour, almond meal, or cashew meal (or a combination!)
- 1/2 cup tapioca flour
- 1/4 cup coconut flour, sifted
- 1/2 cup unsweetened finely shredded coconut
- 1 Tbsp ground cinnamon
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raisins or pitted dates, chopped
- (optional) 1/2 cup pecans or walnuts, chopped
- For topping: unsweetened finely shredded coconut, chopped pecans or walnuts, chopped dates
- Preheat oven to 375° and line a muffin pan with 12 cups. I highly recommend the foil-lined muffin cups!
- In a large bowl, mash bananas and then whisk in eggs and coconut oil until slightly frothy.
- In a separate bowl, whisk together dry ingredients until fully mixed: almond flour, tapioca flour, coconut flour, shredded coconut, cinnamon, baking soda, baking powder, and salt.
- Mix in raisins/dates and pecans. I chopped the raisins in my food processor, worked great. I left the nuts out of the muffins since Sam isn’t a big fan.
- Pour banana mixture into dry mixture and fold together until JUST combined. Don’t overmix!
- Divide between muffin cups. My cups were very full, the batter was even mounded above the top of the cups and they turned out great.
- Sprinkle shredded coconut, chopped pecans, and/or chopped dates over the muffins. I used just coconut for Sam’s muffins, and pecans/coconut for the rest. Yumm.
- Bake for 22-25 minutes, until you can push on the center of a muffin and it springs back up.
- Allow to cool for at least ten minutes – this helps the muffins not stick to the liners. They’re great warm or cold, with butter or just plain. Enjoy!