Paleo Banana Muffins (Grain, Dairy and Egg Free)

banana muffins paleo9

These muffins are gluten free (wheat and grain free), vegan (dairy and egg free), paleo, and processed sugar free, the only sugar comes from the actual bananas and unsweetened real appleasauce. Now these are some good muffins! I would almost call them healthy. 

banana muffins paleo

They are easy to make simply miking wet and dry ingredients separately and then combining them including coconut flour, tapioca flour, baking soda, cinnamon, sea salt, bananas, applesauce, coconut oil, vanilla extract and a flax “egg”.

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To make a flax “egg” combine 3 tbsps of warm water with 1 tbsp of flaxseed meal and set aside to thicken.

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We mix the wet ingredients.

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Combine everything together…

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And optionally fold in blueberries or chocolate chips.

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Bake for 20 – 25 minutes and done. You don’t even have to let them cool.

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Paleo Banana Muffins (Grain, Dairy and Egg Free)

  • Servings: 10-12 small muffins
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Adapted from Empowered Sustenance’s Recipebanana muffins paleo9

Ingredients 
3 tbsps warm water, plus 1 tbsp flaxseed meal (aka flax “egg”)*
1/3 cup coconut flour
¼ cup tapioca flour
½ tsp sea salt
½ tsp baking soda
1 tsp cinnamon
3 bananas, mashed
1/3 cup coconut oil, melted
¼ cup applesauce (unsweetened)
1 tsp vanilla extract

Optional
3 tbsps blueberries or chocolate chips
chopped nuts (I used walnuts)

Instructions
1. To make the flax “egg” combine 3 tbsps of warm water, plus 1 tbsp flaxseed meal and set aside or let sit in the refrigerator to thicken.
2. If desired, line muffin pan with parchment paper liners or silicon liners, or use a silicon muffin pan (I used this one).
3. Preheat the oven to 350 F degrees.
4. Mix the coconut flour, tapioca flour, sea salt, cinnamon, and baking soda together in a small bowl. Set aside.
5. In another bowl use an electric mixer to combine the mashed bananas, melted oil, applesauce, and vanilla.
6. Add the dry ingredients to the banana mixture and beat until combined.
7. Add your flax egg to the batter, and combine.
8. If using, fold in blueberries or chocolate chips.
9. Drop heaping tablespoons of batter into your prepared muffin pan.
10. Optionally top with chopped nuts.
11. Bake at 350 F degrees for 20-25 minutes until lightly golden on top.

*Notes: Instead of a flax egg, you can make it the same way using ground chia seeds instead of flax. These muffins came out pretty small, if you want bigger muffins, fill the cups with more batter to make less than 10-12 muffins.

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Enjoy!

[Bringing some to Justine’s Tea Party and Fiesta Friday]

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