A friend who takes my crossfit class and who is also trying the Whole9 challenge told me about a paleo muffin she had at a bakery in Sun Valley that she was hoping to replicate. She told me what was in it, and I googled “banana paleo muffiin” and found a recipe that came close.
The original recipe uses almond flour (instead of wheat flour) but it also called for honey, which is not on our 30-day challenge diet, so I substituted my homemade apple butter as a sweetener. I made a few other tweaks, and everyone agreed they tasted pretty good.
We’re nearing the end of our challenge, but Jason and I are planning to continue some of the diet modifications, such as reducing gluten and refined sugars. I’m going to make another batch of these muffins today and plan to add shredded carrots and chopped apples. I’ll update this post and let you know how it turns out.
3 ripe bananas
1 cup almond butter *
1 tablespoon apple butter
1/3 cup coconut oil
1 tablespoon vanilla extract
1 cup almond flour *
1 teaspoon baking soda
½ teaspoon sea salt
Preheat oven to 350 degrees.
Put bananas, almond butter, apple butter, coconut oil, vanilla, and eggs in food processor, and blend until smooth.
In a mixing bowl combine almond flour, baking soda, and sea salt. Add the wet ingredients to the mixing bowl and stir well.
Place muffin cups in the muffin pans and fill with batter. Bake for 25-30 minutes.
* I found almond butter and almond flour at Whole Foods.