Is there anything better than the smell of something warm and sweet baking in the oven? I think not. Ever since my last migraine, my doctor has been recommending bananas like no one’s business. At this point I think I am probably consuming the same amount of bananas a week as a small monkey. The thing is bananas go from “ripe” to “mush” in a matter of minutes, so I have been trying to get creative when they start to get to that point – enter, my easy paleo banana muffins.

When I cook, I try to use recipes that use ingredients that would be in most peoples kitchens. This recipe is simple and can be whipped up in minutes. It is perfect for snacks or a grab-and-go breakfast!

Do not be fooled by my cute cut-outs on the muffins. Usually I throw these into the oven with half of the mix dropping down the sides as I try to get ready for work. Here is the link to the adorable cutters for the fruit : https://amzn.to/2xqTGvI .

Also, I have been asked by people what I do with the scraps from these cut-outs. I personally hate to waste anything so I bag them up and freeze them for my next smoothie!

Print Recipe

Easy Paleo Banana Muffins

An easy way to use your overripe bananas. It is customizable and made with ingredients you probably already have in your pantry.

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: #banana, #dairyfree, #glutenfree, #muffin, #paleo

Servings: 12 medium muffins

Author: NaturallyNeen

Ingredients

• 3 Eggs
• 3 Overripe Bananas
• 1 tbsp Vanilla Extract
• 2 tbsp Honey (optional depending on sweetness preference, sometimes I just use a splash of almond milk)
• 2 cups Blanched Almond Flour
• 1 tbsp Ground Cinnamon
• 1/4 tsp Pink Himalayan Sea Salt
• 1 tsp Baking Soda
• 1/4 cup Chocolate Chips (optional, but kind of not in my opinion :))

Instructions

• Preheat your oven to 350 degrees.
• In a large bowl, combine all of the wet ingredients. I prefer small chunks of banana in my muffins because #texture. But if you prefer them to be smooth, go ahead and blend your bananas before adding them in.
• In a smaller bowl, stir together your dry ingredients. Break down any lumps from the almond flour.
• Add your dry ingredients to your wet ingredients.
• Stir in your chocolate chips or mix-ins of choice!
• Use a 1/4 cup measuring cup to pour similar sized amounts of batter into your pre-greased muffin tin.
• Optional : top with extra chocolate chips, banana slices, or a honey drizzle.
• Lastly, bake the muffins, checking them after 15 minutes. You know they are done when the edges begin to pull away from the sides of the pan and get golden brown.

Notes

Link to the cutters I use for the fruit : https://amzn.to/2xqTGvI