Paleo Banana Muffins

Cooking for my mom and making her eat paleo means I need to find foods that keep her happy and that means making snacks and sweets for her too. I have now made this recipe a couple times for her and not only does she love them, but so do I! Although I am not the biggest fan of baking paleo goods (just because they are still "treats"), this is an opportunity for me to sneak a scoop of protein powder in the mix. It's not much, but the more protein I can get that woman to eat the better. For this batch I added the optional 2 tbsp of pure maple syrup, 1 scoop of Paleo Protein, and 3-4 Enjoy Life Semi-Sweet Chocolate Mega Chunks to each muffin and this recipe yielded 14 muffins, at close to 16.3g Carbs, 8.7g Fat, and 5.2g Protein per muffin. I rarely include macro numbers for my meals, but since baking requires you to be accurate with measuring ingredients and I made exactly 14 even-looking muffins, it was a little easier to provide macros for. Of note, if you don't add the protein scoop I think this recipe would yield 12 muffins. Alright I'm done rambling. Let some of your bananas ripen and give this recipe a try!

Paleo Banana Muffins
Ingredients:

• 4 ripe organic bananas, mashed
• 4 organic cage-free eggs
• ½ cup organic almond or coconut flour
• 2 tablespoons organic coconut oil, melted (where to buy)
• 1 teaspoon organic real vanilla extract
• 2 teaspoons ground organic cinnamon
• ½ teaspoon ground organic nutmeg
• ¼ teaspoon ground organic clove
• ¼ teaspoon ground organic ginger
• 1 teaspoon aluminum free baking powder
• 1 teaspoon baking soda
• Optional: 1-2 Tablespoons organic honey or maple syrup
• Optional: 1 scoop Protein powder (I used this Paleo Protein)
• Optional: Enjoy Life Semi-Sweet Chocolate Mega Chunks

Directions:

1. Preheat oven to 350 degrees.
2. In a bowl, mash the bananas well. I used my stand mixer and a wire whisk to mash the bananas, and then just added all the ingredients to the bowl.
3. Add the eggs and beat well.
4. Add the melted coconut oil and vanilla, and mix again.
5. Mix the dry ingredients together in a separate bowl and add them a little at a time to the banana mixture. Mix well.
6. Line a muffin tin with cup cake liners. Spoon batter into each cup, filling them nearly to the top.
7. Bake for 25-30 minutes, or until they begin to brown and a knife inserted in the center of a muffin comes out clean.
8. Remove the muffins from the oven and allow them to cool for about 5 minutes. Take them out of the tin and let them cool all the way on a wire rack (this is important, because if you leave them in the muffin tin the papers will get soggy).
9. These muffins taste the best while they are warm. Store leftovers in the fridge in an airtight container, I suggest reheating them a little before eating them after they've cooled. Enjoy!

Original recipe found here