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Paleo Banana Muffins are easy, gluten-free, grain-free, egg-free, and delicious

Paleo Banana Muffin Recipe (AIP, Paleo, Egg Free, GF)

Prep Time 15 mins
Cook Time 35 mins
Course Breakfast
Servings 6

Equipment

  • muffin tin
  • Sauce pan
  • standing mixer

Ingredients
  

  • 1.5 cups sliced bananas yellow, not overly ripe
  • 1/2 cup cassava flour
  • 1/2 cup coconut flour
  • 1/3 cup coconut oil
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 cup apple sauce
  • 1/4 cup maple syrup
  • 1/2 tsp baking soda
  • 1 gelatin egg see notes for instructions (sub 2 chicken eggs if tolerated)

Instructions
 

  • Preheat oven to 350 degrees farenheit
  • In a standing mixer, beat the sliced bananas until they begin to break down (see photo above for example)
  • In a separate bowl, add cassava flour, coconut flour, sea salt, cinnamon, and baking soda and sift or stir to combine
  • Meanwhile, melt the coconut oil in a sauce pan until it turns to liquid, then set aside to slightly cool (about 4-5 minutes)
  • Once the coconut oil has cooled, add maple syrup, apple sauce, and coconut oil to the banana mixture and mix to combine
  • Add in the dry mixture and mix to combine
  • using the same pan as you used to melt the coconut oil, make your gelatin egg (see below notes).
  • Turn the mixer back on and slowly add the gelatin egg (or regular eggs if you're using) until it's fully mixed in
  • Add the mixture to a greased muffin tin
  • Bake for 35 minutes and set aside to cool for approximately 1 hour
  • Enjoy!

Notes

How to make a gelatin egg-- add 1/2 cup of water to a sauce pan on low heat, then whisk in  2 tbsp of gelatin and continue to quickly whisk over low heat until it becomes slightly frothy. Do not pause here as the gelatin will get clumpy and your egg will not be as effective. 
Keyword Autoimmune, Autoimmune paleo