I wanted to share this delicious paleo muffin receipe that I’ve been baking lately! Which was inspired by The Healthy Chef.
These muffins are the perfect mid-morning or afternoon snack and will last up to a week in the fridge and even longer in the freezer! The perfect combination of satisfying and not too sweet! The mix of protein and good fats will keep your blood sugars stable and supports a healthy metabolism!
What you’ll need – makes 12
2 cups of almond meal
2 teaspoons gluten-free baking powder or 1/2 teaspoon bicarb soda (baking soda)
3 organic or free range eggs
1/4 cup coconut oil, melted
1 teaspoon ground cinnamon
1/4 cup of brown rice syrup or maple syrup
2-3 very ripe bananas, mashed until smooth
What you’ll need to do:
Preheat the oven to 170°C . In a medium sized bowl, combine the almond meal, cinnamon and baking powder. In a separate bowl whisk the eggs, melted coconut oil, rice malt syrup and mashed bananas and add to the almond meal mix.
Divide mixture into 12 paper-lined muffin tins and top with a slice of banana.
Bake for 25–30 minutes until cooked through and golden.