I hope everyone had a great labor day weekend! I seriously CAN NOT believe september is already here! But I am also very excited because it just so happens to be my birthday month, so get me something good! 😉
We went down to lake LBJ with a group of friends, and now are finding (okay, dreaming…) ways to somehow purchase a lakehouse of our own. I’ve proposed the idea of just owning a waterside lot and setting up a campsite. #yesimkindofserious
Girl can dream, right?
With 11 people to feed, we had to make sure we didn’t go hungry. And believe me, with a house full of crossfitters, we defintely made sure we didn’t! We were in a carnivore’s paradise cooking up ribs, fajitas, breakfast tacos, burgers and more. (And there may or may not have been some oreo cookies in the mix, too!)
So, to help contribute to the highly anticipated food-filled weekend, before we left town, I whipped up some banana muffins with some over-ripe bananas that I didn’t want to see go to waste. I just hate throwing out food! Don’t you?!
But not just any ordinary banana nut muffins…these muffins had walnuts…and dark chocolate chips…and did I mention they were completely grain-free + gluten-free with no sugar added? Yup. No need to feel guilty about these little guys. Pair them with some grass-fed butter + a cup of coffee and you are good-to-go!
PALEO BANANA NUT CHOCOLATE CHIP MINI-MUFFINS:
- 3 ripe bananas, mashed
- 4 eggs, beaten
- ½ cup coconut flour
- ½ cup almond butter
- 2 tbs coconut oil, melted
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp mexican vanilla
- pinch of salt
- ½ cup chopped walnuts
- ½ cup enjoy life mini-chips
Preheat oven to 350 degrees. In a large mixing bowl, mash over-ripe bananas well with a fork. Add in eggs, almond butter, coconut oil + vanilla, whisking well. In a separate bowl, mix coconut flour, cinnamon, nutmeg, baking soda, baking powder + salt, then add it to your banana/egg mixture, and whisk until fully blended. Lastly, with the mixer setting on low, add in your chopped walnuts + chopped dark chocolate chips until just combined. Spray mini-muffin tray with coconut oil cooking spray, and spoon approximately 1TBS per mini-muffin. bake for 15-20 minutes, checking centers until toothpick comes out clean. enjoy with my favorite yummy grass-fed butter! And yes, REAL BUTTER. Not that fake-highly-processed-butter-flavored-yellow-stuff-in-a-tub!
NOTE: If you are wanting to follow strict paleo guidelines, exclude chocolate chips, and serve with coconut oil or ghee instead of grassfed butter!
p.s. It’s ok. I ate some chocolate chips while I was waiting, too. 😉
