Perfect Paleo Banana Walnut Muffins

I have been trying to make truly yummy gluten free banana walnut muffins for YEARS!  It seems like each time I try a recipe online, it is way too wet, way too dry or lacks flavor.  I recently signed up to make treats for  The Big Bake Sale for Social Justice – Border Families (https://www.facebook.com/bigbakesale/).  For the past couple of days people have been posting pictures of their edible works of art.  Kind of intimidating, but I’ve just decided that those of us who aren’t profesh, should focus on the “why” and then do our best.  I believe that in doing this, everyone will be blessed.  I decided to do something gluten free (GF).  That way they’d look popular and sell quickly based on need/dietary demands, alone!  HA!

So, after researching a bunch of previously visited recipes, I decided to try trusting my instincts and experience to make a better muffin.  I have to tell you, these are the best GF Banana Nut Muffins I’ve ever had and my family agrees.  My Honey even told me that he can’t tell they’re GF – which is a pretty good compliment from him!

I use all organic ingredients, except the salt, baking soda & baking powder, which aren’t available that way, as far as I know.  I only use baking powder that is aluminum-free.  I don’t add any sweetener, because the bananas are plenty sweet enough, imo, and I’m trying to eat a keto-alkaline diet, so I very rarely use any additional sweetener when I bake, etc.

You’ll need a food processor, measuring cups and spoons (unless you like to eyeball it, like me), a spatula, muffin pans and coconut oil to grease the muffin pan.  I use a mini-muffin pan that has 24 pods in it and my recipe fills it up perfectly, with no extra and no lack.  Fill the muffin pods up to the top and just a smidge more to have perfectly shaped muffins.

Recipe:

Preheat oven to 350 degrees.  Grease all of the pods completely in your muffin pan, bottom and all sides.  DO NOT use paper liners. Too much of your muffin will stick to the paper and you won’t get to eat almost 1/2 of your muffin.  Trust me on this, just grease these babies really well.  Set aside until you fill them with batter.

Combine in the food processor, the bananas, eggs, vanilla extract, coconut oil & monk fruit and pulse just until it’s all mixed together.

3 ripe bananas 

2 eggs

1 tablespoon vanilla extract

1/3 cup coconut oil

1 teaspoon monk fruit or stevia (optional)

***                           ***                      ***

Then add the flours, the baking soda, cinnamon, baking powder, & salt and pulse until everything is combined well.

1 3/4 cups almond flour (NOT almond meal!)

1/3 cup coconut flour

1 teaspoon baking soda

2 teaspoons Ceylon cinnamon

1 1/2 – 2 teaspoons baking powder

1/2 – 1 teaspoon celtic sea salt 

*Add 1/2 or pieces of walnut to top of batter.

Fill greased muffin pods with batter TO THE TOP.  Bake in oven for 11-14 minutes for mini-muffins, 17-20 minutes for regular muffins.  Checking for slight browning to indicate they are done, not much browning, as this will mean they’re overcooked, dry or burned.  Remove when done and let cool away from stove/oven/heated area for about 20 minutes before removing, using a dull butter knife to loosen sides when necessary.

Enjoy!  

Please comment below and tell me what you think once you’ve tried this recipe yourself!

banana walnut mini muffins

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