These are The BEST paleo banana muffins! Moist with a delicate crumb. You would never guess these were paleo! Made with almond flour and sweetened with bananas and coconut sugar.
Preheat your oven to 350 degrees with the oven rack in the middle.
In a high speed blender, combine the bananas, eggs, almond flour, coconut sugar, coconut oil, baking powder, vanilla, and salt . Blend until smooth, scraping down the sides if needed.
Pour the batter into the muffin pan, filling each muffin to the top so they get big, puffy tops.
Sprinkle about 1 tablespoon of the chopped pecans on top of each muffin.
Bake for about 40 minutes, until the tops are golden brown.
Will keep on the counter for 3 days, in an airtight container refrigerated for 1 week, or frozen for 6 months.
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Notes
These freeze beautifully! Allow the muffins to cool completely, then wrap tightly in saran wrap and store in a freezer safe ziptop bag.
Nutrition
Calories: 249 | Total Carbs: 18g | Protein: 6.7g | Fat: 11.4g | Fiber: 2.2g | Net Carbs: 16g