Mar 13 2015
25 muffins / 35 minutes
I am not a baker and never will be. I like focusing on making recipes that are as nutrient-dense as possible to give me the most bang for the work I put in. But…like most ladies, I have a real sweet tooth that likes to come out of the closet on occasion, which makes room for the occasional dairy-free, refined sugar-free, and gluten-free Paleo “super treat”. In this recipe I went for big-time, full-on flavor. Some might gasp at the amount of nutmeg and bananas, but I like my taste buds to get a concentrated dose of potent, rich flavors from every bite because at the end of the day, these are desserts, and they have to satisfy. Therefore the name “super treats”.
*If you’d like to make banana bread instead, simply pour the batter into a loaf tin.
Tempting muffins with nutmeg, cinnamon, and coconut flour
- 10 very ripe bananas, roughly mashed
- 8 pasture, organic eggs
- ½ cup cashew butter (preferably homemade)
- ½ cup melted grass-fed butter (or melted coconut oil)
- 2 t apple cider vinegar
- 3 t vanilla extract
- ½ cup maple syrup
- 1 t baking soda
- 1 cup coconut flour
- ¼ t sea salt
- 4 t ground cinnamon
- About ¾ of a whole nutmeg, grated using a microplane or similar
- Preheat oven to 375F, line cupcake tin with cupcake paper holders, spraying them with coconut oil spray or equivalent to help with non-stick properties.
- Place bananas, eggs, cashew butter, melted butter, maple syrup, and vanilla extract (wet ingredients) in a large mixing bowl or food processer. Blend using hand blender of processor until fully incorporated.
- Add remaining dry ingredients (using a sift or equivalent) and blend until batter is smooth.
- Spoon batter into cupcake holders, filling each almost two-thirds the way up. Bake for 20 minutes or until knife or toothpick comes out clean after piercing and top of muffins become golden brown.
- Let cool then serve. Muffins can keep in the refrigerator for several days.