Friday, June 27, 2014

Peanut Butter Banana Muffins (Paleo)

Dont mind me, Ill just be over here, snacking on delicious treats and sweets and healthy snacks. I found this particular recipe and it was healthy, paleo, and I had a hankering for some muffins. These are moist (because of the bananas), not too sweet, and a fantastic snack. They also combine two different flavors that you wouldn't always think would go together. But for this particular muffin, it totally works! I used crunchy peanut butter which actually gave it great texture and a little crunch :) The recipe doesn't seem like it would make a dozen muffins because there is only 1/4 cup of flour in it, but it really does make enough! My favorite part is they are gluten and dairy free! Always a plus. Try 'em out and comment and let me know how they turned out!


Peanut Butter Banana Muffins (Paleo)

Makes: 12 muffins

Total Time: 30 minutes


  • 1 Cup organic creamy or chunky peanut butter
  • 2 Ripe bananas (fresh or frozen, mashed)
  • 3 Eggs
  • 1/4 Cup + 3 Tablespoons sifted coconut flour
  • 1/4 Cup coconut sugar
  • 1/4 Cup + 1 Tablespoon almond milk (unsweetened and original flavored)
  • 3/4 Teaspoon baking soda
  • 1 Teaspoon 100% pure vanilla extract


1. Preheat oven to 350 degrees F. Line a muffin pan with muffins paper liners and set aside.

2. In a large bowl (or Kitchen Aid)  mix the bananas, eggs and peanut butter. Use a wire whisk to mix or use the whisk attachment for your Kitchen Aid.

3. Add the rest of the ingredients and mix well.

4. Place mixture in the prepared baking pan filling each muffin cup 3/4 cup of the way.

5. Bake for 20-25 minutes or until slightly golden brown on top.

6. Remove from the baking pan and cool muffins on a wire rack until cool.

7. Store in an air tight container for 2-3 days or you can put them in the freezer and freeze as well.

Recipe adapted from: Eat Good 4 Life

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