These were an amazingly successful experiment in my house – Nick finished the whole batch in less than 24 hours! They are a delicious, hearty muffin that can fill me up quite easily. (I had one to sample, which was plenty for me.) They are surprisingly like grain-based baked goods, although they are 100% paleo challenge approved – no grains, legumes, dairy, or added sweeteners. They are not quite as sugary as modern bakery goods, because the only sweetness comes from the bananas, but they would make a delicious, filling, and just-sweet-enough addition to the breakfast table – maybe along with some eggs or meat – or a satiating and portable mid-afternoon snack – maybe for those times when we all get stuck at work with no healthy food in sight.
3 cups almond meal
4 over-ripe bananas
¼ cup unsweetened applesauce (I used homemade applesauce that I canned last fall, which contained nothing but apples and cinnamon)
¼ cup coconut oil
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
½ cup coarsely chopped nuts
Preheat your oven to 350. Combine all ingredients except for the chopped nuts in your food processor and blend until smooth. Stir in the nuts. Place muffins liners into your pan and pour batter into the muffin liners, until about ¾ full. (This recipe made 16 muffins for me.) Bake for approximately 20 minutes, or until set in the middle. Allow to cool slightly. If I were not currently doing a paleo challenge, I would suggest eating them warm with a melting slab of grass-fed butter. But just serving them warm is pretty darn tasty, too.
I am sharing this post at Whole Health Weekend, Sugar Free Sunday, The Weekend Gourmet, Muffin Monday, Mangia Monday, Maff Monday, Monday Mania, Slightly Indulgent Tuesday, Tasty Tuesday at Beauty and Bedlam, Tasty Tuesday at 33 Shades of Green, Let’s Do Brunch, and Gluten-Free Wednesday.