I recently read an article that had the nerve to announce that breakfast wasn’t the most important meal of the day.
Literally, I can’t function without having something satisfying before any work gets done. Maybe it’s my obsession with food. Or my obsession with breakfast. Or both.
I mean, who wouldn’t want to stuff their face with a hearty meal after they’ve fasted a whole 12 hours? Twelve hours without food? That’s inhumane.
Growing up, I was raised to never, ever skip a good breakfast. And most of my bowls were filled with a big serving of something warm that would stick with me until lunchtime.
So when I wake up I want something GOOD. Hearty. Full of flavor. Stick to your ribs.
And when my cravings for banana bread resurfaced, I said, “yes, ma’am”!
Now, there’s a lot of recipes that fit the requirements for being a Paleo Banana Bread but most of them aren’t all that good. I know. I’ve tried them. I researched in the name of deliciousness five different recipes before finally making my own. One was from a well-known blogger/cookbook author that came out a mushy mess from the oven, never to fully bake after many attempts. Another was hard as a rock. The others weren’t sweet enough. But, finally, after much trial and error, I have the perfect Paleo Banana Bread Muffin recipe.
We use a mixture of coconut and almond flour for this recipe instead of the gut-wrenching whole wheat flour. Not too much almond flour ‘cause I totally understand how expensive that is. (Side note: did you know you can make your own? New post.) There’s just the right balance of moisture to combat the dry coconut flour, which gives us a great texture and allergy-friendly dough without being dense as a brick.
Creamy almond butter helps with the moisture too.
Add melted butter, honey, peanut butter – whatever you like on top of these and start your day off right with warm, sweet, slightly spicy, and oh-so-yummy Banana Bread Muffins.
Feel free to leave out the nuts, if you’re truly nuts (sorry, but they’re so so so good!)
- 3 bananas, mashed with a fork or masher
- 3 eggs, whisked
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup smooth almond butter
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 350 degrees.
- Mash bananas in a large bowl. Add eggs, maple syrup, almond butter and vanilla extract and mix to combine.
- Add almond flour, coconut flour, cinnamon, baking soda, baking powder, salt and nuts and mix well.
- Scoop batter evenly into 12 individual muffin cups.
- Bake for 25 minutes. Let cool 5 minutes in the pan before removing to cool on a rack.