Paleo Banana-Walnut-Maple Muffins

AKA, The Best Muffins Yet!

My google reader is PACKED with primal/paleo cooking blogs.  Most recipes are relatively appealing and I’ll star the ones that I want to try, but the majority of them stay just there – in my archives, waiting their turn.

However, when these showed up in Holly’s blog yesterday, I knew I absolutely had to make them – I had over-ripe bananas and a handful of crushed walnuts leftover from another baking adventure, so it was the perfect fit!  I modified her recipe a bit because I wanted to use up the rest of my maple syrup, but HOLY COW.  These knocked my socks off!  They smelled amazing while they were baking and rose to look big and fluffy like normal (aka non-paleo) muffins do.  This is one of those things you make when someone doesn’t believe you that paleo/primal eating is still delicious!

Paleo Banana-Walnut-Maple Muffins:
adapted from Holly Would If She Could

• 1/2 c coconut flour
• 6 eggs
• 1/2 c dark maple syrup
• 1/3 c olive oil
• 1 tbsp vanilla
• 1 tsp baking soda
• 2/3 c chopped walnuts
• 2 very ripe bananas, diced

Preheat your oven to 350 degrees.  Whisk the eggs and add in the coconut flour.  Once mixed, add the maple syrup, olive oil, vanilla and baking soda and stir to combine.  Mix in the walnuts, and then the bananas.  Mine were a little bit mashed/mixed up by the time I was done, and they still came out great – don’t worry too much about maintaining the banana pieces!

Divide evenly between 12 lined/greased muffin cups and bake for 20-25 minutes, until a toothpick in the center comes out clean.  It’s torture, but try and wait a few minutes for them to cool before digging in!

Gluten Free Ricotta Marbled Muffins

I have made several kinds of almond flour and coconut flour muffins, but they usually don’t have a very good texture compared to those made with regular flour.  I made these last week and was really impressed with not only the flavor, but the texture!

I based the recipe on this Chocolate Almond Ricotta Cake.  I really liked these and would definitely make them again!

Gluten Free Ricotta Marbled Muffins

1 T butter
1 T cocoa powder
1 & 1/4 C almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3 eggs
1/2 C ricotta
1/2 tsp almond extract
2 T honey

Melt  butter in a medium bowl and add cocoa powder.

In another bowl, mix almond flour, baking powder, baking soda, and salt.

In yet another bowl (I ended up with a lot of dishes making this!), beat eggs with electric mixer until frothy.  Add ricotta, almond extract, and honey, and beat well.  Add in dry ingredients.

Mix half of the batter in with the chocolate.  Layer the chocolate and the almond batters in muffin tin, swirling as desired.    I was lazy so mine were kinda two-toned.  Only fill 3/4 full because unlike most low carb muffins, these actually rose!

Bake at 325 for 20-25 minutes.