There’s something comforting about muffins, especially banana bread muffins. a classic.

I’ve been baking more often these days. Probably because cooking and strong smells tend to set me off. There’s been a lot of talk about paleo these days, especially if you get into CrossFit. I also have a few friends that follow the diet and thought I’d play around with a few recipes and bring them some goodies.

I had to do a little research first since I wasn’t familiar with the diet. I honestly don’t think I could do it, but I give all you who do follow it a lot of credit. Not sure I could give up grains, legumes and then of course, alcohol – except when I’m pregnant and that’s painful enough.

I definitely plan on playing around with more Paleo recipes since I like that they’re all gluten-free and don’t require processed sugars. However, I don’t intend on going strictly paleo anytime soon.

If you’re interested, you can read more about the Paleo diet here.

At first bite, I was pleasantly surprised. The consistency was perfectly moist and the flavor had a nice spice and nuttiness to them. I spread a little coconut oil and oh boy, was it heavenly. My husband was also a huge fan of these and was thrilled there wasn’t any added sugar.  He’s watching his weight while I get fat grow a baby. Ha, we’ll see about that.

I’ve traveled with these muffins and they’ve held up great. I might need to make up another batch before we pack the moving truck [next week, ugh] and head north. I’m pretty sure the boys will thank me.

How many of you follow the Paleo diet? Would you want to see more Paleo recipes?

Paleo Banana Bread Muffins – small batch

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Ingredients

• 1 1/2 cup almond flour
• 2 tablespoons ground flaxseed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of nutmeg
• pinch of salt
• 2 very ripe bananas, mashed
• 2 eggs
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/2 teaspoon vanilla extract
• 1/3 chopped walnuts, plus more for topping

Directions

Preheat oven to 375 degrees. Place muffins cups in muffin tin and set aside.

In a large bowl, sift together almond flour, flaxseed, cinnamon, baking soda, baking powder, nutmeg, and salt.

In a separate bowl, add the mashed bananas, eggs, honey, vanilla and olive oil – mix well.

With you hands, make a slight well in the dry ingredients and pour in the wet ingredients. Add in chopped walnuts. Stir until combined.

Fill the baking cups about 3/4 full. Sprinkle a few chopped walnuts over each cup. Bake muffins for 21-23 minutes or insert a toothpick into the center and if it comes out clean, it’s time to remove.

Let cool for 5-10 minutes and enjoy!

I smeared a little coconut oil [pictured above] and it was delicious!

Makes about 7 muffins

*gluten-free *grain-free *dairy-free

Recipe adapted from Robb Wolf

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