I’m a foodie and I’m guilty of instagraming my fancy breakfasts and baked goods. I take the time to style my food to make it look presentable and appetizing. A beautiful dish makes a huge impact and has an influence on your overall experience.
Today, I made paleo banana muffins, a perfect addition to my morning blueberry smoothie (recipe to come). These muffins are dairy and gluten free and taste delicious. Full of protein and the perfect amount of sweetness.
Ingredients (makes 5 muffins)
1/2 cup + 1/4 cup Almond flour
1 tablespoons ground flaxseed
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon baking powder
pinch of nutmeg
pinch of salt
1 very ripe bananas, mashed
1 tablespoon maple syrup
1 tablespoon coconut oil
1/4 teaspoon vanilla extract
1/4 cup dairy free chocolate chips
1/2 chopped walnuts, plus more for topping
Preheat oven to 375 degrees. Place muffins cups in muffin tin and set aside.
In a large bowl, sift together almond flour, flaxseed, cinnamon, baking soda, baking powder, nutmeg, and salt. You can use almond flour or you can put almonds in a food processor. I keep it a bit chunkier, it makes for better texture. In a separate bowl, add the mashed bananas, eggs, maple syrup, vanilla and coconut oil – mix well. With your hands, make a slight well in the dry ingredients and pour in the wet ingredients. Add in chopped walnuts and chocolate chips. Stir until combined.
Fill the baking cups about 3/4 full. Sprinkle a few chopped walnuts over each cup. Bake muffins for 20-22 minutes or insert a toothpick into the center and if it comes out clean, it’s time to remove.
Let cool for 5-10 minutes and enjoy!