This recipe for nut butter banana muffins makes me think of fall.
Thanks to modern shipping we have bananas in our kitchen year-round, but it isn't until the fall that I start thinking of making muffins. I think it has something to do with school starting and wanting to have quick and easy to grab snacks for everyone. And, once school starts, it means that the weather is going to start changing and pretty soon I can be bundling up with a cup of coffee and a muffin. That is my happy place. Especially if I have a good book too.
Do you see what I did there? My mind really makes some weird associations.......bananas+ fall+ blankets + bundling up=muffins.
For these muffins, Sawyer begged me to not add any sugar. He is so good about eating healthy all the time and I try to accommodate him. I used really ripe bananas because the riper they are the sweeter they are.
These muffins use coconut flour instead of regular all purpose flour and a bit of coconut oil too for extra moisture. I had never baked with coconut flour before but had a bag of it on my counter begging to be used so I decided to give it a try.
Have you ever tried coconut peanut butter? Sawyer became obsessed with it in Hawaii. I used a little bit of that in these muffins but I also tested the recipe with both regular peanut butter and almond butter. All were great!
Are you looking for a good muffin recipe? Try this one and let me know what you think!Print
A perfect recipe for early morning muffins. No added sugar. Paleo adaptable.
3-4 very ripe bananas, smashed
⅓ cup nut butter (almond butter, peanut butter, or coconut peanut butter)
1 Tablespoon coconut oil, melted
⅓ cup + 2 Tbs coconut flour
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
½ cup chocolate chips
½ cup walnuts
- Heat over to 350 degrees and prepare muffin pan with either liners or by greasing the pan with coconut oil.
- In a stand mixer, using the paddle attachment, mash the bananas. Add the nut butter, coconut oil, vanilla, and eggs until combined. (If you are using the coconut peanut butter, omit the coconut oil.)
- In a separate bowl, mix together the flour, baking powder, baking soda and salt.
- Fold the dry mixture into the wet.
- Fold the chocolate chips and walnuts into the batter.
- Divide the batter between the muffin tins. I like to use an ice cream scoop for the large muffins or a small cookie scoop when I am making mini-muffins.
- Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool on baking rack.