Paleo Banana Walnut Muffins (GF, DF, P)

#glutenfree #dairyfree #refinedsugarfree #healthybreakfast #paleo

These muffins are a fantastic and delicious way to start the day - light, fluffy, and both gluten & dairy free makes them an absolute winner in my house.

My favourite part about these muffins is how simple they are to make. Chuck everything into a bowl, mix, and bake. So easy. I love making these as a quick an easy meal prep to grab for on the go breakfast or sweet snacks when I know I have a busy week.

The secret to these muffins is the tapioca / almond meal flour combo - this keeps these muffins fluffy, delicious, and moist instead of dense and flat like some paleo muffins might be.

I've used chopped walnuts to top off my muffins and add in that crunch factor, but feel free to substitute with any nut of your choice. Or for an extra lil treat you you substitute for some dark chocolate chips (although not sure if this will still count as breakfast!)

So - easy one bowl recipe. Just add all of the ingredients; mashed bananas (if you want a really smooth consistency you can pop these in a food processor, or for chunky style muffins mash with a fork), tapioca flour, almond flour, baking soda, cinnamon, salt, eggs, coconut oil, maple syrup, and vanilla extract to a bowl. Combine well and then seperate evenly into 12 muffins tins. Sprinkle your chopped walnuts on top. Pop them in the oven at 180 degrees Celsius for 22-25mins or until the top is slightly golden. Resist the urge to devour straight away (it's hard I know) and let cool for a few minutes before enjoying!

Paleo Banana Walnut Muffins

gluten free, dairy free, paleo, refined sugar free

prep time: 15 MINUTES

cook time: 25 MINUTES

total time: 40 MINUTES

INGREDIENTS

• 3 large ripe bananas

• 1/2 cup tapioca flour

• 2 cups almond meal

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp salt (to taste)

• 2 eggs

• 1/4 cup maple syrup

• 1/4 cup coconut oil, melted

• 1 tsp vanilla extract

• 1/2-1 cup roughly chopped walnuts

INSTRUCTIONS

1. Mash ripe bananas (using food processor or by hand with a fork).

2. Add tapioca flour, almond meal, baking powder, cinnamon and salt to a large mixing bowl and combine well.

3. Add in mashed bananas, eggs, vanilla extract, coconut oil and maple syrup. Mix this through the dry ingredients.

3. Preheat oven to 180 degrees celsius. Spread the mixture evenly between 12 lined/greased muffin tins.

4. Sprinkle chopped walnuts on top of each muffin.

5. Bake for 22-25mins or until the tops are golden brown. Let cool and enjoy!