Bananas are a super cool food. I actually used to eat two every day, but now I’ve branched out. They are still a serious staple in my house. Whether I’m topping them with nut butter for breakfast or grabbing one as a rush out the door for a snack or makeshift lunch or turning them into a tasty treat there is no denying the majesty of a banana.
When not quite ripe, they are starchy and almost have a savory note, but when they ripen, the sweetness comes out. That’s when they make banana bread an all-time classic. Or when frozen, they turn into one ingredient ice cream or make a smoothie thick and creamy.
In these No Sugar Added Banana Olive Oil Muffins, they are the only source of sweetness, and I promise you won’t miss the sugar. These muffins are springy and spongy, packed with flavor from the bananas, olive oil, carob (or dark chocolate – you know the drill by now), and hazelnuts, and like super healthy.
The breakfast of champions or you know, wannabe champions still conquering their world.
The snack of busy, ass kicking people in every occupation from CEO to stay at home mom (because that’s a tough freaking job).
The dinner or tired people who know as long as it tastes good, it’s perfectly acceptable.
These muffins do it all. So what are you waiting for? Make them now!
No Sugar Added Paleo Banana Muffins
2 cups Paleo flour blend
1 teaspoon baking soda
2 large eggs
1/3 cup extra virgin olive oil
3 large, ripe bananas, mashed
2/3 cup unsweetened almond milk
6 ounces unsweetened carob, chopped (or dark chocolate)
¾ cup toasted hazelnuts, chopped
Preheat oven to 350 degrees F. Line the cups in a muffin tin with paper liners.
In a medium bowl, stir together flour and baking soda. In a large bowl, whisk together eggs, oil, and bananas. Alternately add the flour mixture and milk, beginning and ending with the flour. Stir in the carob and hazelnuts.
Scoop the batter into the prepared muffin cups, filling almost to the top. Bake 17-20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or store in an airtight container at room temperature for up to 5 days. Muffins may also be frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw in the microwave about one minute.
Recipe adapted from How Sweet It Is
Great looking muffins! Love bananas, and particularly love ’em in muffins. In fact banana might be my favorite (although it’s a tough choice — blueberry muffins are really good too). Anyway, neat recipe — thanks.
Love these….and no added sugar. Fabulous. Next ripe bananas are going to be muffins!! Thanks.