I've made the Almond Flour Blueberry Banana Muffins recipe a couple more times and still love that one, but wanted to try out a plain banana recipe this time around. This recipe below did not disappoint! Simple ingredients without a ton of flour, so these turned out very light tasting. Also, although it says banana nut, the only nuts the recipe calls for is almond butter. If you like a crunch I suppose you can top with nuts or just throw some into the batter. The recipe said it yields 12 muffins, but I ended up having enough batter for 18 muffins, which just means a serving is more like two. These turned out smelling and tasting delicious, and I'll definitely be making again soon! 

​Paleo Banana Nut Muffins
Ingredients:

• 4 bananas, mashed with a fork (the more ripe, the better)
• 4 eggs
• 1/2 cup almond butter
• 2 tbsp coconut oil, melted
• 1 tsp vanilla
• 1/2 cup coconut flour
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt

Directions:

1. Preheat oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla. Using a hand blender, blend to combine.
2. Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
3. Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.

Original recipe found here

Oh my goodness this was absolutely delicious! A great summer recipe full of all the flavor and it was super simple to make. Throw all your marinade ingredients in a blender, pour half the marinade over the chicken and onions, and save the other half for the Pineapple Avocado Salsa. I prepped everything the day before and let the chicken and onion mix marinate overnight. All that was left to do the next day was throw everything on a baking sheet to cook. Since I chose to use boneless chicken thighs instead of bone-in chicken leg quarters I adjusted baking time to 25-35 minutes. While the chicken was baking I heated up some plain riced cauliflower, threw in some extra lime juice, cilantro, and salt, and then finished tossing the Pineapple Avocado Salsa together. Super easy and super delicious meal that we enjoyed eating all week long. I will definitely be making this again a few more times before summer ends!

Cuban Mojo Chicken with Pineapple Avocado Salsa
Ingredients:

• 4 bone-in chicken leg quarters (I used boneless chicken thighs instead)
• ½ cup orange juice
• ⅓ lime juice
• 3 garlic cloves
• ¼ cup cilantro
• 1 lime zest
• ½ tbsp cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black ground pepper
• ½ cup olive oil
• 1 onion quartered
• ½ avocado
• 4 ounces pineapple diced
• 1/2 cup cherry tomatoes

Directions:

1. Add in the food processor the orange juice, lime juice, garlic,  cilantro, lime zest, cumin, oregano, salt, and back ground pepper
2. Process for 10 seconds. You don’t want the sauce to become too creamy
3. Add the olive oil and process for 5 seconds, just to combine ever so slightly
4. Add the chicken and chopped onion in a large bowl
5. Pour half of the mojo sauce over the chicken and onions. Cover with cling film, and marinate in the fridge for 3 hours
6. Set aside the remaining half of the mojo sauce for later use
7. After chicken has marinated preheat oven at 350F
8. Add chicken and onions on baking tray together with the sauce it marinated in
9. Bake at 350F for 35-40 minutes
10. Meanwhile, chop up the pineapple, avocado and cherry tomatoes into small pieces and add them in a small bowl. Mix in the remaining half of Mojo sauce you saved earlier. Your salsa is ready!
11. Drizzle pineapple-avocado salsa over baked chicken. Serve with rice, cauliflower rice, and/or beans and enjoy! 

Original recipe found here