Sunday, June 2, 2013

Paleo banana muffins

One of the benefits of staying home with the kiddo has been making her breakfast in the morning.  She has always loved pancakes, waffles, muffins and scones.  Since she started kindergarten, it's harder to bake in the mornings, so we have started making her breakfast muffins after school instead.  (The muffins make a quick, easy breakfast for the next few mornings.)

One afternoon, the kiddo asked for banana muffins.  I didn't have a recipe, so we "winged" it.  These turned out well, though, if I do say so myself.

Paleo Banana Muffins

(Makes 14 - 16 muffins)

3 small bananas, mashed (2 medium/large bananas would also work)
2 eggs, beaten
1/4 cup milk
1/4 cup oil (I used coconut oil, but canola or vegetable oil would also work)
*1.5 teaspoons agave nectar or 1 tablespoon brown sugar (optional)
2 and 1/2 cups almond flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 to 1 cup chopped pecans

Preheat oven to 350.

Mix bananas, eggs, milk, oil and agave nectar/sugar together.  In another bowl, mix almond flour, baking powder, baking soda and pecans.  Pour wet ingredients into dry ingredients.

Fill muffin cups a bit over 3/4 full.  These do not rise very much.

Bake for 20 minutes at 350.

I let these cool for 30 minutes to an hour on a cooling rack.  They need to be cool before you attempt to get the paper off.  I have used tin liners in the past for similar muffins and I think they work better.  Even with tin liners, though, let them cool for 15 minutes or so before trying to get the liners off.

I was surprised at how moist they were on the inside.

The kiddo gobbled them up and requested another batch.


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