Categories: Paleo
Ingredients
- 1 cup unsalted peanut butter (omit salt if using regular peanut butter)
- 3 mashed bananas
- 1/4 cup Honey
- 2 1/2 teaspoon Apple Cider Vinegar, or another vinegar of choice*
- 1/4 cup melted coconut oil, butter, or ghee- cooled
- 3 eggs
- 1/4 teaspoon baking soda*
- 3/4 t salt
- 3 T coconut flour
- 2 t cinnamon
- Optional Date Crisp
- This is a bit of extra work, but it is a nice addition.
- Finely chop 3 T diced dates (if coated in flour gently rinse that off). Sprinkle on top of the dates:
- 1 T + 1t coconut flour
- 3 T medium shred coconut flakes
- 1 pinch salt
- 1/2 t cinnamon
Directions
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eheat the oven to 325.
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Line a muffin tin with paper liners.
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Allow the coconut oil, butter, or ghee to cool down to avoid the risk of cooking the eggs.
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Mix together the peanut butter, mashed bananas, honey, vinegar, coconut oil or butter, and eggs. I like to use a stick blender, but that is not necessary.
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In a separate bowl stir together the coconut flour, baking soda, salt (if using unsalted peanut butter which is recommended), and cinnamon.
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Sprinkle the dry goods over the peanut butter mixture and stir until combined.
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Fill the muffin tins with 1/4 cup batter.
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Bake at 325 for 40 minutes.
- Chop the whole mixture some more until you have a crumb-like texture. (Will take a few minutes)
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Transfer the mixture to another bowl and cut in 2 T coconut oil.
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Sprinkle a bit of the mixture on top of each muffin before baking.
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Now the princess impatiently waits the day when she can have honey again so that she can make Peanut Butter N’ Banana Muffins and hear the cheers of joy from her loyal children as well as herself.