1.) These paleo muffins are full of hearty and nutritious ingredients.
2.) Start by mashing your banana, then stir in your wet ingredients. Next, mix in your dry ingredients.
3.) Grease a muffin tin, and add in your batter until each tin is nearly full. You will end up with 6 full muffins.
4.) Bake your muffins at 350 degrees for 22-26 minutes. Enjoy!
Paleo Gingerbread Muffins
Total Time: 40 minutes, Prep Time: 15 minutes, Serves: 6
I’ve been making these muffins pretty consistently this holiday season, and now I’m finally getting around to posting the recipe for you all! These muffins have just the right balance of sweetness, and are surprisingly filling thanks to all the nutrient dense ingredients like almond and coconut flour. They make a great breakfast, snack, or dessert. I like to crumble these muffins on top of my greek yogurt in the morning for an extra festive start to my day.
Ingredients
1 banana
2 eggs
3 tbsp melted coconut oil
1/8 cup coconut sugar plus extra for dusting
1/4 cup mollasses
1 tsp vanilla
1/4 cup almond milk
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 cup almond flour
1/2 cup coconut flour
Directions
1: Start by setting your oven to 350 degrees, then mash your banana. Next, add in all of your wet ingredients and stir well until evenly combined.
2: Pour in your dry ingredients, and mix well.
3: Grease a muffin tin, and fill six tins nearly to the top with batter. Sprinkle a little extra coconut sugar on top of each muffin, then place the pan in the oven.
4: Cook the muffins for about 25 minutes until a toothpick comes out clean. Enjoy!
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