Banana Pecan Muffins (Paleo)

Hey y’all welcome to my site!! So glad you decided to drop in. Do me a favor and share and Pin this recipe, you’ll be sharing healthy lifestyle options with others and you’ll be snagging a great recipe for later to try!

Where to begin. I feel like it has been beyond forever since I have posted anything, but here I am with probably the tastiest thrown-together recipe I’ve ever made. Usually when thinking of a new recipe, I am using some sort of a base recipe that I then adapt to Paleo or to whatever my needs are. Today, I literally put in a little of this and a little of that using only basic knowledge of what HAD to be in there. It was fun, it was creative, and I think if you try these out, you’ll find that they are oh so yummy!

Fall is right around the corner and I am like a stalled racehorse just anticipating all of the warm and delicious cinnamon and pumpkiny things I will make. I have this amazing Pumpkin Crunch Bread in the works. I need to tweak a few things, but it’s going to be THE thing to have your coffee with. Ahh! Fall!! But how can you get more traditional and comforting than a lovely warm banana nut muffin? I have to admit I’ve eaten probably at least 5 of these things by now, but it was so worth it!

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Recipe

1 1/2 cup almond flour

1/4 tsp salt

1 tsp cinnamon

1 tsp baking powder

1 tbsp vanilla extract

1/2 cup softened butter

1/2 cup almond butter

2 mashed bananas

1/4 cup honey

2 eggs

1/2 cup pecans, chopped

Start by lining 16 muffin cups with liners and preheating the oven to 350º. Mix wet ingredients and then in separate bowl mix dry, add the dry to the wet and mix by hand turning the dry into the wet just until all the flour is wet, but no longer than that (this is called the Muffin Method). Fill each muffin liner about 1/2-2/3 full and bake for 20-30 minutes or until little golden brown spots appear and to tap the tops they don’t feel mushy anymore.

 

 

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