The other day I was making my paleo blueberry muffins as a dessert for my husband. I didn’t bother looking at my recipe and just decided to wing it and bake from memory. Bad idea bears. I ended up accidentally using 1 tablespoon of salt versus the teaspoon that the recipe required. Suffice today I made salt muffins with a side of blueberries. But the good news was I quickly made another batch of muffins so I didn’t feel like a huge culinary disaster. This recipe uses no salt because of the self-induced trauma I went through…
Ingredients
Makes 24 mini muffins
1/2 cup coconut flour
6 eggs
1/3 cup honey
1/3 cup grapeseed oil
2/3 cup crushed walnuts (optional)
2 bananas
1 tablespoon vanilla extract
Directions
Preheat oven to 350 degrees.
In a large mixing bowl, mix all ingredients together with a whisk – do not add the bananas until you have a smooth batter. Once your mixture is creamy smooth without any lumps, add in your diced bananas and slowly mix.
Pour the batter into muffin tins (I only have mini-muffin pans but use whatever you want!). Bake in the oven for 25 minutes. Serve warm or at room temperature. My husband liked this better than the banana nut bread I made awhile back. I think it’s because of the bite size nature of these mini muffins. Great for a light snack between meals or a dessert. Enjoy!
