Clearly not a paleo recipe, but certainly a gluten, grain, and sugar free muffin, these little guys have that unmistakeable peanut/banana flavor combo going on that most of us can't resist! They make the perfect breakfast for S and are a nice change from all that coconut flour.
Banana Peanut Flour Muffins
2 overripe bananas2 eggs
1/4 cup walnut oil
1 tsp vanilla
3 tbsp SF liquid sweetener
12 drops Vanilla Creme Stevia
4 tbsp peanut flour
1 tbsp coconut flour
1 tsp baking powder
1/4 tsp salt
Makes 8 muffins.
Mash your bananas and add your eggs, oil, vanilla, sweetener, and liquid stevia. Mix well. In a separate bowl, use a fork to combine your peanut flour and coconut flour, and salt and baking powder. Add wet to dry and mix well. Pour into lined muffin tin and bake at 350 until the tops are browned. A new trick I learned is that you want to remove the muffins when they are nice and browned, but still "crackling" when you listen to them.
These are for S to have for breakfast during the week, but I did have to cut off a small piece to make sure they were good. If you were wondering, yes, they are crazy ridiculous good. I so miss bananas, sigh.
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