Almost Paleo Banana Muffins

It’s finally Friday!

I love Friday mornings because I take a break from running, which allows me to linger just a little longer over breakfast and coffee. This means that I have time to make eggs, watch the news, or even bake a quick batch of muffins.

These banana muffins are very easy to make, and delicious. I admit that they aren’t very photogenic, but give them a try- they won’t disappoint.

I wanted to make some thing wheat and dairy free, because my stomach has been bothering me on runs this week. These have a healthy dose of carbohydrate from the bananas and oats, but also a nice balance of fat and protein. One muffin isn’t very filling- it’s just enough to fill your stomach before a run without weighing you down.

Be careful not to overfill your muffin tins, because they will overflow and run together. I definitely recommend serving these warm, but you will need to let them cool before removing them from the tins, or you’ll have a pile of banana-muffin-goop.



3 very ripe bananas, mashed

1 cup almond or coconut milk

2 eggs

1/2 cup almond butter

1 teaspoon vanilla extract

3/4 cup oat flour (made by pulsing 3/4 cup oats in a food processor until finely ground)- OR substitute coconut or almond flour

1 tablespoon chia seeds

1.5 teaspoons baking powder

1/2 teaspoon baking soda


1. Preheat the oven to 350 degrees and spray 12 muffin tins with nonstick cooking spray.

2. Dump all of the ingredients into a large bowl and whisk together until just combined. Fill the muffin tins 3/4 full and bake for 20 minutes.

3. Check that the muffins are finished by inserting a toothpick at the center. It should come out clean.

4. Remove the muffins from the oven and cool completely before removing from tins.

This entry was posted in healthy, Quick breads and muffins, Recipes and tagged , , . Bookmark the permalink.

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