 (*This recipe was posted in my other blog PaleoCurious in 2013 and I am reposting it here) Last weekend, I went to Omaha, NE to visit some of my favorite college chums. We try to get together 1-2 times a year because it's cheaper than therapy. This past trip was a blast as we laughed, make fun of each other, and watched a movie that we later quoted from the rest of the weekend. (If you haven't seen Sordid Lives, go watch it on Netflix...it is hilarious!) Our friend Stacie made some incredible paleo pumpkin muffins. I know there are a gazillion pumpkin muffin recipes out there, but I can tell you these were legit. Her recipe has some honey in it, but if you are doing a Whole30, no sugar version of paleo, they still taste good without the added sugar. I've made them sans the sugar so I know! Paleo Pumpkin Muffins1/4 C coconut flour 1 t ground cinnamon 1/2 t ground nutmeg 1/2 t ground cloves ***OR 2 t pumpkin pie spice instead of individual spices 1/2 t baking soda 1/2 t salt 1/2 C pureed pumpkin 6 eggs beaten 4 T coconut oil or unsalted Kerrygold butter, gently melted 1/3 C honey 1 t vanilla extract 1/4- 1/2 C chopped pecans (optional) 1/2 C semi-sweet or bittersweet chocolate chips (optional) or 1/2 C raisins (optional) Preheat oven to 350 degrees and grease muffin pans very well. Sift coconut flour, baking soda, salt and spices into a small bowl, blend well and set aside. Place Pumpkin puree in mixing bowl and whisk eggs one at a time into the pumpkin. Add gently melted coconut oil or butter, honey, and vanilla to pumpkin mixture and combine thoroughly. Add flour mixture to egg and pumpkin mixture and blend well with a whisk until most of the floury lumps are gone, but don't stir more than necessary to blend. Gently fold in nuts, chocolate chips or raisins if using them. Spoon into each muffin tin two thirds full. Bake for 16-18 minutes.  I purchased these great muffin tins from Sur laTable at my friend's suggestion. They are awesome because nothing sticks to them, even if you don't use parchment liners. I got rid of all my cruddy pans, invested in two of these and am so glad I did.
It was a great weekend to get away, hang with friends and enjoy Stacie's muffins. For something extra funny, watch Betty White on SNL talk about her Dusty Muffin. LOL!
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 Stop the presses! You don't ever have to search for a good Banana Nut Muffin recipe again. Ever. It's right here and it's the last one you'll need...I'm that confident. My daughter walked in from school today and the conversation went something like this... "What's that smell...are you making muffins?" I was like, "Yes, banana nut!". As I predicted, she responded, "Are they paleo?" And much to her dismay, my answer was "Yes". In her mind, any baked paleo treat is crumbly, tasteless and bland and definitely not worth her time. But these smelled so wonderful and came out hot and fresh. To no one in particular, she said, "OK, fine, I'll try it." After her first bite, she asked if they were really paleo. "They're really good Mom!" And it was then I knew that I found the perfect recipe. Believe me, I've made my fair share of muffin recipes and have a whole folder of paleo banana nut breads, muffins, cookies, and pancakes. I feel like the Bubba Gump of bananas. But this one is so much better than the rest. The combo of almond flour AND coconut flour, along with a few added dates and ripe bananas give these a good texture and the right amount of sweetness. You must try. Recipe Ingredients 2 cups almond flour 1/3 cup coconut flour 1 t. baking soda 1 t salt 1 t cinnamon 1/2 t nutmeg 1 cup chopped pecans 1/3 cup dates (or raisins if you prefer) 3 ripe bananas 1 T. vanilla (I prefer Mexican vanilla) 3 eggs 1/4 cup honey 3 T. coconut oil melted 2 T. almond butter How to: Preheat oven to 350 degrees. (In a non stick pan, roast pecans on medium heat until fragrant tossing gently as they roast. This step is not a must but it adds another level of flavor and complexity to the muffin.) Set aside. Mash bananas with a whisk or fork, and add honey and almond butter. Beat eggs and add to banana mixture. Add oil and vanilla and blend well. In a separate bowl, mix all dry ingredients, including pecans. Mix wet with dry ingredients. Spoon batter into lined muffin cups or a non stick muffin pan. (I love my non stick muffin pan from Sur la Table. NOTHING sticks to this and it's so easy to clean.) Bake 15-20 minutes. Makes 12-15 muffins.  |
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