Are you craving a guilt-free, mouth-watering treat that combines the warm comfort of cinnamon, the natural sweetness of ripe bananas, and the delightful chewiness of raisins? Look no further! These Paleo Cinnamon Raisin Banana Muffins are about to revolutionize your breakfast and snack game, delivering a nutritious punch that will leave you feeling satisfied and energized. Imagine biting into a moist, fragrant muffin that's not only delicious but also aligns perfectly with your health-conscious lifestyle.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Paleo
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup raisins
- 3 eggs
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with coconut oil to prevent sticking.
- In a large mixing bowl, mash the 2 ripe bananas using a fork or a potato masher until smooth. Ensure there are no large lumps remaining.
- Crack the 3 eggs into the bowl with the mashed bananas. Whisk them together until well combined and slightly frothy.
- Add 1 cup of almond flour, 1/4 cup of coconut flour, 1/2 cup of raisins, 1 tsp of cinnamon, 1 tsp of baking soda, and 1/4 tsp of salt to the banana and egg mixture.
- Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are okay.
- Once the batter is mixed, let it sit for about 5 minutes. This allows the coconut flour to absorb some moisture, resulting in a better texture.
- Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 full to allow for rising during baking.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your delicious Cinnamon Raisin Banana Muffins as a nutritious snack or breakfast option!
Tips
- Choose Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
- Let the Batter Rest: Allowing the batter to sit for 5 minutes helps the coconut flour absorb moisture, resulting in a better texture.
- Don't Overmix: Gently fold ingredients until just combined. Overmixing can lead to tough, dense muffins.
- Check for Doneness: Use the toothpick test - if it comes out clean, your muffins are ready.
- Cool Properly: Let muffins cool in the tin for a few minutes, then transfer to a wire rack to prevent soggy bottoms.
- Store Smartly: Keep muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 55mg
