I love these little bits of yumminess. They’re high protein since they’re made with almond flour and take almost no time at all to make. I make them in mini muffin tins so they’re single bite (or two bite if you can restrain yourself) which means a handful of them is a great quick breakfast. They’re sweet, moist, and filling and best of all, there’s no guilt if you’re paying attention to what you’re eating (though to be honest, I have a lot of strong thoughts about guilt and food and how it can poison you no matter what you are eating, but I digress). The original recipe is off the website Running With Spoons, there’s some great recipes there, including the 
original version of this one. I’ve changed up a few of the ingredient proportions because they seemed to turn out more fluffy when I switched them up. We buy bananas in bulk and when they’re ripe we break them up into little pieces and freeze them on a cookie sheet, that way we have them as a base for smoothies, as a bonus I always have some I can defrost and make up these beauties.
Paleo Banana Muffins
Ingredients
- 1/4 C Rolled Oats
- 1/4 C Almond Flour
- ¼ C + 2 T Almond Meal
- 1/2 tsp Baking Soda
- ¼ tsp Baking Powder
- Pinch. Salt
Note: You can Substitute 1 Drop Young Living Thieves Essential Oil For The Clove & Cinnamon
- 1/8 tsp Ground Clove
- 1/2 tsp Cinnamon
- 1 Lg Egg
- 2 med Ripe Bananas
- 1/4 C. Almond Butter
- 2 T Honey
- 1 Drop Thieves Essential Oil
- 1 tsp Vanilla
Instructions
- Preheat the oven to 375 degrees, prepare the muffin pan (I use spray coconut oil), set aside
- Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy
- Pour batter into prepared muffin pan, filling each cavity until it is about 1/2 full
- Bake for 10-15 minutes, until the tops fo your muffins are set and a toothpick inserted into the middle comes out clean
- Allow muffins to cool and store in an airtight container. They last longer in the fridge but will last at least a week in the cookie jar. 🙂