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Paleo Banana Bread Muffins

Paleo banana bread muffins

The bath is in the kitchen, the taps are now a coat hook but a face full of home baked, warm and comforting fresh from the oven Paleo banana bread muffins save the day. Bathroom renovation SOS today!

I’ve often thought cakes without grains can sometimes feel a little dense but i’ve been experimenting recently and I think i’ve finally found the answer to true fluffiness… separating the eggs and whisking the whites into fluffy clouds of pure heaven. I’m not one for lots of artificial risers and sweeteners in cakes, I like to keep things as clean and simple as possible using just natural fruit where I can and sometimes a touch of honey. It’s all you need.

These Paleo banana bread muffins are super easy to make and perfect for a low carb snack or why not have them for breakfast with a dollop of coconut yoghurt? My favourite.

Paleo banana bread muffins
Paleo Banana Bread Muffins
Overview
Serves:
8 muffins
Difficulty: Easy
Cooking Time: 35 mins
  • 4 eggs
  • 50 g melted coconut oil
  • 1/3 cup almond milk
  • 100 g ground almonds (1 cup)
  • 1.5 tbsp chia seeds ground
  • 1 heaped tsp baking powder
  • 2 medium bananas
  • 1 tbsp vanilla powder
  • 20 g pumpkin seeds
  • 1/2 tsp oil for greasing
Method
  • Preheat the oven to 180C (fan assisted.)
  • Separate the yolks from the egg whites. Place the yolks and melted coconut oil together in a bowl and whisk until combined. Don't worry if slightly lumpy at this stage as the coconut oil will melt upon cooking.
  • Add the ground almonds, mashed bananas, ground chia seeds, baking powder and vanilla to the egg mix. Stir. Add the almond milk and stir again.
  • Whisk the egg whites until fluffy in a high speed food processor like a Magimix. It's this step that makes the muffins light and fluffy.
  • Gently fold the egg whites into the batter until combined. Don't over beat or the muffins will become dense.
  • Line a muffin tin with cases and spray the inside of the cases with a little olive or coconut oil to prevent sticking.
  • Spoon the mixture for the Paleo banana bread muffins into the cases leaving a little room at the top of the case for the muffins to rise.
  • Bake in the oven for a total of 25 minutes. After 15 minutes add the pumpkin seeds and continue cooking for the remaining 10 minutes until golden on top and you can insert and remove a skewer without crumbs sticking. Place on a wire wrack for 10 minutes to cool and firm up.
Print Recipe
Overview
Serves:
8 muffins
Difficulty: Easy
Cooking Time: 35 mins
  • 4 eggs
  • 50 g melted coconut oil
  • 1/3 cup almond milk
  • 100 g ground almonds (1 cup)
  • 1.5 tbsp chia seeds ground
  • 1 heaped tsp baking powder
  • 2 medium bananas
  • 1 tbsp vanilla powder
  • 20 g pumpkin seeds
  • 1/2 tsp oil for greasing
Method
  • Preheat the oven to 180C (fan assisted.)
  • Separate the yolks from the egg whites. Place the yolks and melted coconut oil together in a bowl and whisk until combined. Don't worry if slightly lumpy at this stage as the coconut oil will melt upon cooking.
  • Add the ground almonds, mashed bananas, ground chia seeds, baking powder and vanilla to the egg mix. Stir. Add the almond milk and stir again.
  • Whisk the egg whites until fluffy in a high speed food processor like a Magimix. It's this step that makes the muffins light and fluffy.
  • Gently fold the egg whites into the batter until combined. Don't over beat or the muffins will become dense.
  • Line a muffin tin with cases and spray the inside of the cases with a little olive or coconut oil to prevent sticking.
  • Spoon the mixture for the Paleo banana bread muffins into the cases leaving a little room at the top of the case for the muffins to rise.
  • Bake in the oven for a total of 25 minutes. After 15 minutes add the pumpkin seeds and continue cooking for the remaining 10 minutes until golden on top and you can insert and remove a skewer without crumbs sticking. Place on a wire wrack for 10 minutes to cool and firm up.
Print Recipe