Our friend Ravenna Fahey brought us some KILLER gluten free, low sugar, high energy banana muffins based on the Paleolithic diet, which apparently mimics our ancestors’ diet, going low on the carbs, high on veggies, fruits and some lean animal protein.
Here’s the recipe…She was kind enough to share with us!
Paleo Banana Almond Muffins
1 1/2 cup almond flour (just ground almonds)
1 tsp baking powder
1 tsp baking soda
1 cup apple sauce
1 mashed banana
4 tsp cinnamon
1 tsp pure vanilla extract
2 tbsp almond butter
1 cup raisins or other dried fruit
2 tbsp shredded coconut
1/2 cup chopped walnuts
Coconut oil as needed to grease the pan. Or use cupcake wrappers.
Heat oven to 375 degrees
Beat eggs. Add to the eggs all other wet ingredient. No need for a mixer just stir till combined. Mix together the almond flour, baking soda and baking powder. Add the wet and dry ingredients together then add the raisins, walnuts and coconut. Stir. Grease muffin tin with coconut oil. Divide evenly into muffin pan. Bake at 375 for about 18 minutes. Store in the refrigerator for longer lasting muffins. Enjoy!