Almond Banana Spice Muffins

The first time I started baking on my own I was almost eight years old. Before that my mom and always let us help make our birthday cakes, but at seven years old my mom introduced me to the box muffin mix.

And I swear I made them every day for years. I remember feeling so grown up. Finally, I could bake on my own! I think that this is where my love of baking came from: a mother who gave me the tools and the freedom to create on my own. And I obviously didn’t stop there! I made chocolate chip cookies from scratch, cakes, cupcakes, rolls, breads…my creativity had an outlet.

But when I married a man with gluten-intolerance, I couldn’t bake a single one of my recipes for him. That first month of marriage was so frustrating because I didn’t know anything about gluten-free baking and I didn’t even have a clue of where to start! So one day, I put my shoes on, grabbed the car keys and said, I’m going to the grocery store and spending as much money as I need so I can bake for you! My husband was astounded. He had no idea that I had been so frustrated all month.

Needless to say, I’ve now become quite the baker again. And I wanted to share with you a muffin recipe that I make at least once a week. 

Almond Banana Spice Muffins  (based on Queen of Quinoa)

4 large organic free-range egg
1/4 heaping cup of coconut oil (non-melted)
6 extra large large ripe bananas (or 8 medium)
1/4 cup organic Vermont maple syrup
1/4 cup agave nectar (or raw honey)
4 teaspoon pure vanilla extract

2 cups toasted quinoa flour (or 3 cups Premium Gold Flax and Ancient Grains All Purpose non-GMO flour)
1 cup tapioca starch (eliminate if using Premium Gold)
2 heaping teaspoon ground flax seed
2 teaspoon baking soda
2 teaspoon baking powder
4 teaspoon cinnamon
1 teaspoon nutmeg
4 pinches of Real salt
1 cup chopped sprouted almonds (any kind of nuts would work)

Preheat oven to 375.

Remove eggs from fridge and set on the counter to warm. Measure out coconut oil into a stainless steel measuring cup or pan and melt on low heat.

Peel bananas and place in blender. Add eggs, vanilla, sweeteners and bend until pureed. Set aside.

Turn off the heat for the coconut oil.

Mix all dry ingredients and nuts in a large mixing bowl. Slowly pour liquid ingredients out of blender pitcher, mixing slowly with the dry ingredients. Add coconut oil and mix it in as well.

Grease stainless steel muffin pans or put liners in.

Scoop muffin mix into pans and fill each cup about 3/4 of the way.

Place muffin tins in preheated oven and bake for 14-16 minutes or until knife comes out clean.

Remove muffins from tin and allow to cool on a rack, or serve immediately with raw honey or fruit preserves.

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