Just a heads up…I’m on a muffin kick right now.
They’re the perfect breakfast to toss in my backpack to eat in morning lecture. And they don’t take up much space since that’s a valid concern for someone who bikes 7 miles each way through city traffic to get to school. It’s awesome. I’m saving cash from gas, doing my part to save the environment, and getting a free workout. If you’ve ever been to Baltimore you know there are some HILLS here. I wish I had the time to keep up with O-lifting full time but I just don’t anymore. I still get a good lift in at Dumbarton on Saturday morning and *maybe* another one at some point in the week, but frankly, a 40-minute commute by bike each way makes me feel pretty good about staying in shape. Just wish it wasn’t so damn hot…seriously, what’s up with this summer?! Pretty sure my classmates think I look like a drowned rat every morning. Or at least smell like one.
OMG I shouldn’t be talking about nasty stuff when these muffins were such a slam dunk. Banana nut muffins aren’t exactly original but I really wanted a Paleo muffin that tasted like those awesome ones you could get on a giant platter from Costco. If you don’t know what I’m talking about I pity you. I mean, these aren’t jumbo since I don’t have a good jumbo muffin pan…just my sissy little ones. And by little I mean normal muffin size, but I REALLY have a thing for jumbo muffins. But little muffins can be delicious, too. I guess.
- 1/2 c Coconut Flour
- 1/2 t Salt
- 1/2 t Baking Soda
- 1/2 t Gluten-Free Baking Powder
- 5 Eggs
- 2 Egg Whites
- 1/2 c Mashed Banana (about 1 large…PLEASE measure this out, it makes a huge difference!)
- 1/2 c Almond Butter
- 1 t Vanilla
- 1/4 c Honey
- 1/2 c Chopped Walnuts
- Whisk the dry ingredients together, except the walnuts.
- Add the remaining wet ingredients and stir to combine.
- Beat the batter with an electric mixer for 3 minutes on high, until fluffy.
- Fold in the walnuts.
- Spoon into prepared muffin tins about 3/4 high.
- Bake at 350 degrees for 30 minutes.
- Makes 9 muffins