Paleo Banana Nut Muffins

An old friend used to tell me, “Baking is like science.  You must be precise in your measurements.”  My ADHD doesn’t have the patience for measuring, which is why I usually stick to cooking main courses and side dishes.  My motto is generally, “A little of this and a little of that.”  The only problem with that philosophy is when you make something really, really good, it’s generally impossible to replicate the flavor exactly.  It drives my husband nuts 🙂

This is often how I imagine myself in the kitchen

Today, I decided it was time to make some banana nut muffins.  I had a bunch of bananas that were insanely ripe (plus it makes my tummy hurt to throw food away) and some muffin tins lying around.  I always have almond flour in the fridge.  I found a recipe for banana bread and tweaked it to come up with some super delicious muffins.

Here is the nutrition breakdown per muffin (the recipe yields 18 of them):
Calories:          173
Fat:                   13.4 g
Carb:                12 g
Protein:             5 g

Not bad considering the profile of regular banana nut muffins:
Calories:        456
Fat:                22 g
Carb:              58 g
Protein:          6 g

RECIPE

Ingredients:
3 eggs, separate the yolks and whites in seperate bowls
5 tbsp orange blossom honey
4 tbsp olive oil
4 mashed bananas (6″ or so in length)
1 tsp vanilla extract (use the real stuff!)
1.25 tsp baking soda
1 tsp ground cinammon
1/2 tsp ground nutmeg
2 cups almond flour (I use Bob’s Red Mill brand)
1/2 cup chopped pecans

Directions:
1.  Preheat oven to 350 degrees
2.  Put yolks and honey in a large bowl and stir until nice and creamy

Creamy honey and egg yolks. Egg whites in separate bowl. I use organic, cage-free eggs from happy chickens

3.  Add the olive oil, vanilla, and mashed bananas to the bowl.  Mix well.

4.  In a smaller bowl, mix the dry ingredients.

5.  Add the dry ingredients to the wet ingredients and mix well.
6.  Beat the egg whites until stiff peaks form.  If you have a mixer, use it.  I don’t have a mixer so I use a whisk.  Beating the egg whites by hand ends up being a great shoulder exercise 🙂
7.  Fold the egg whites in the banana mixture
8.  Add pecans and stir well
9.  Pour batter into muffin tins
10.  Cook for approximately 30 min.  I just check to make sure the tops are nice and golden brown.  The toothpick test works wonders, too!

I put a little coconut butter on mine this morning and it was delicious!!!  Let me know how yours turn out.  Happy eating 🙂

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