No Sugar Added Paleo Banana Almond Muffins are the perfect way to get that sweet quickbread fix without giving in to sugars or sweeteners!
I’m working on a recap post again (man, did I ever mention how hard those are for me to write…?!), but before I jump into that and give you 7 new Whole30 compliant breakfast ideas I had to share these muffins. Partly because I’m just so dang excited about them, and partly because they are definitely included in that breakfast roundup!
I know I said I wasn’t going to be super strict while doing Whole30 this time around, but since sugar and sweet things are what I’m working to lessen in my diet I knew that there was one rule I wanted to stick to: no sugar. It’s not just no sugar though; it’s no extra sweeteners either! One because they’re not considered whole foods, but also because they can have the same effect as sugar on our bodies, and I’m wanting to retrain my body to not crave it anymore.
Tall order, right?
I’ve never been a huge sweet breakfast person, but for some reason I’ve really just been wanting the texture of a muffin lately. Obviously that’s a no-go with sweeteners or sugar, but I dug back in the archives and remembered my wildly popular no sugar added banana bread recipe. The bananas! They’re sweet enough on their own, and if you know how to increase that sweetness? GAME OVER.
If you have a super ripe banana already then just follow the recipe below to a T and you’ll have a batch of yummy banana muffins to contend with. If your bananas aren’t very right, though, you may want to steal the banana roasting method from the original banana bread recipe to develop the sugars a little more!
These are best eaten warm, slathered with a little almond butter, and eaten next to a cup of coffee. Enjoy!
NO SUGAR ADDED PALEO BANANA ALMOND MUFFINS
Makes 8 large muffins
1-1/2 cups almond flour
1/2 cup arrowroot starch
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/8 teaspoon sea salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup full-fat coconut milk
1/4 cup unsweetened applesauce
2 whole eggs
2 teaspoons lemon juice
1 large very ripe banana, mashed
1. Preheat oven to 350.
2. In a large bowl whisk together the almond flour, arrowroot starch, baking soda, cinnamon and salt.
3. In a small bowl whisk together the vanilla extract, almond extract, coconut milk, applesauce, eggs, lemon juice and banana until smooth.
4. Add the wet ingredients to the dry ingredients, and stir together until smooth.
5. Line a muffin tin with 8 parchment liners, then evenly scoop the batter into the liners.
6. Bake at 350 for 15-20 minutes, or until a toothpick inserted comes out clean.
7. Enjoy warm, or store in an airtight container in the fridge!