Paleo Banana Muffins |Cooking With Amanda

I not-so-secretly really love Paleo baked goods. There are times when I would actually choose a Paleo cookie over a regular one. I will pretty much always choose my Paleo coconut flour waffles over a regular waffle. And most days I'd choose a Paleo muffin over a normal muffin.

Paleo treats are pretty dang good!

These Paleo banana muffins are the current favorite in our house. My husband and I are both obsessed with bananas and sunflower butter and those are the main flavors in these guys. Sometimes Paleo muffins can be way too egg-y, but these aren't like that at all. The coconut flour gives them enough texture so you don't feel like you just baked some egg with banana in it. Plus, they have pecans and chocolate chips, which are two of my faves!

The best part is that the sunflower butter can be difficult to completely mix in so every once in a while, you'll find a big pocket of sunflower butter in a muffin and it's the best surprise ever.

I have made them several times over the past couple months and it seems like as soon as one batch is gone, my husband is asking me to make another one! Most weeks I make a batch on Sunday and then we have them for breakfast or snacks throughout the week. Even my 3 year old is a fan!

One thing: store these muffins in the refrigerator or they will turn black on you. There's not enough sugar (just a tiny bit of maple syrup) to preserve them like a normal banana muffin, so just store them in the fridge and eat them within a few days. Trust me, it is not fun to be excited for breakfast and then realize all your muffins have turned black. But these are so good, I don't think you'll have them around longer than a few days anyway!

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Paleo Banana Muffins Recipe

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Ingredients

3 ripe bananas, mashed
3 eggs, whisked
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 cup sunflower seed butter, creamy
1/4 cup coconut flour
1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips, high quality

Directions

Preheat oven to 350°F. Line 18 muffin cups with paper liners or spray with a coconut oil spray.
Beat bananas and eggs together until fluffy. Beat in maple syrup, vanilla, and sunflower butter; mix well.
Add in coconut flour, cinnamon, baking soda, baking powder, and salt; beat until just combined.
Fold in pecans and chocolate chips.
Fill muffin cups about 3/4 full.
Bake for 20 - 22 minutes, rotating muffin tins halfway through.
Cool completely before serving.