Banana, Blueberry and Raspberry Muffins

One thing I have learnt since I started the blog is that everyone loves a treat; especially one that falls within the parameters of a Paleo lifestyle. By now you will hopefully have caught on that I am a big believer in moderation and finding an eating plan that works for you. One thing I am pretty sure of is that we all need to have a treat every now and again. Whilst it is true that your cravings for sweet and sugary foods will diminish when following a Paleo lifestyle there will almost certainly be a time and place for a well deserved treat. We are only human. These muffins create the best of both worlds; a delicious treat that still remains within the confines of a healthy approach to a Paleo lifestyle. This recipe has been incredibly popular during my taste testing process and the requests for “more please” has been a sure sign that they are a hit with both Paleo and non-Paleo eaters.

10 minutes

25 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	128
Fat:	11 g
Carbohydrates:	11 g
Protein:	1 g
Calculated per serving.

by paleodietandfitness

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Serves: 10

Ingredients

50 gram 50 gram 50 gram Chestnut Flour
75 gram 75 gram 75 gram Almonds, ground
2 tsp 2 tsp 2 tsp Baking Powder
125 gram 125 gram 125 gram Banana, mashed
2 whole 2 whole 2 whole Eggs, large
30 gram 30 gram 30 gram Honey, Raw
75 gram 75 gram 75 gram Coconut Oil, Organic, melted
50 gram 50 gram 50 gram Raspberries, Organic, fresh or frozen
50 gram 50 gram 50 gram Blueberries, fresh or frozen
1 pinch 1 pinch 1 pinch Sea Salt

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 170C.
Line 10 of the indents in a shallow bun tray with cases.
Mix the dry ingredients together.
Beat the mashed banana with the eggs. You may want to use an electric beater here.
Add the honey (or maple syrup) and the melted oil. Beat well again.
Tip the dry ingredients into the wet and stir to combine. Stir in the fruit.
Divide amongst the cases and bake for 25 minutes, or until a skewer comes out clean.
Serve warm or cold.

Notes

Although I haven’t tried it yet, you could probably swap out the ground almonds for additional chestnut flour. You could also swap the coconut oil for clarified butter if you do not want a trace of coconut flavour. It does suit these muffins well though, almost like vanilla flavouring.