Banana Nut Breakfast Muffin paleo style

banana-pecan-coconut-mffin

Here are ways to use up over-ripe bananas:

Here is my version based on the Paleo Banana Nut Muffins. There is no need for a mixer for this recipe.

Ingredients:

  • ½ cup Coconut Flour
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Pink Himalayan Sea Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoon freshly ground Nutmeg
  • ½ teaspoon ground cloves
  • 4 Large Eggs
  • 2 ½  Large Bananas, Mashed
  • ⅓ cup Maple Syrup
  • 3 tablespoons Coconut Oil (liquid or semi-solid texture)
  • ½ to 1 teaspoon Vanilla Extract
  • Pecans halves to put on top, (or other nuts of your choice)
  1. Pre-heat the oven to 375 degrees Fahrenheit.
  2. Mix the dry ingredients in a bowl.
  3. On a separate bowl mash the bananas, add beaten eggs, coconut oil. Mix well so that the coconut oil clumps are smaller. Add the vanilla extract.
  4. Mix the dry and wet ingredients. The batter will be more runny than a traditional muffin batter. Wait a few minutes as the coconut flour absorbs the liquids.
  5. Use an ice cream scooper to put in silicon muffin cups.
  6. Add the pecan halves on top.
  7. Bake for 20 minutes. Cool.

I use silicone cups for these muffins as it makes it super easy to take the muffins out.

banana-pecan-coconut-mffin2

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