Easy Paleo Banana Muffins [Grain-Free, Dairy-Free]

You guys...

Had two overripe bananas lying around that I completely forget about and, as always, I conveniently used them as the perfect excuse to make BANANA BREAD! Since I only had two bananas this time, I decided to mess around with some clean and paleo ingredients to see if I could make an acceptable muffin. They turned out SO GOOD.

The problem with a lot of paleo baking recipes is that the texture often comes out completely off (soggy, mushy, just no...) or chefs try to overcompensate by adding copious amounts of almond butters and coconut oils, which just drives the calorie count and nutrition way out of proportion when you were just trying to be healthy to begin with.

These are the perfect combination of slightly sweet, nutty and fluffy and they each come in at just 180 calories (!) with added health benefits from the hemp hearts and nuts. Feel free to adjust the recipe with walnuts, chocolate or dried fruit! Happy (hopefully) lazy Sunday to you all, enjoy.


Ingredients:
2 overripe medium bananas, mashed
3 eggs
1/4 cup smooth natural almond butter
1/4 cup maple syrup or honey
1 tsp pure vanilla extract
1 1/4 cups finely blanched almond flour
1/3 cup ground hemp hearts
1 teaspoon baking soda
Good pinch of sea salt
Melted dark chocolate, to drizzle (optional)

Directions:
Preheat oven to 350 F/175 C.

Begin by mixing your wet ingredients-- mashed bananas, almond butter, eggs, maple syrup and vanilla, until smooth.

Now mix your dry ingredients - almond flour, ground hemp hearts, baking soda and salt.

Fold the dry ingredients into the wet mixture and whisk until just combined. Spoon the batter evenly into 12 lightly greased muffin cups or liners. Scrape the excess batter from the bowl so that you have enough for 12 full muffins!

Bake in oven for 20 to 22 minutes, until golden brown and firm. Let cool in muffin pan for five minutes then gently transfer to wire rack or plate. Drizzle with dark chocolate, if desired!