Paleo Banana Bread Muffins
Recipe type: Muffin, Paleo, Breakfast
Serves: 12
  • Tapioca Flour .5 cup (60 g)
  • Coconut Flour .5 cup (55 g)
  • Coconut Sugar .5 cup (75 g)
  • Baking Soda 1 TSP
  • Sea Salt .5 TSP
  • Banana (the riper the better!) 2 each
  • Almond Butter .5 cup (130 g)
  • Apple Cider Vinegar 1.5 TSP
  1. Preheat the oven to 350 F / 180 C and spray or wipe the muffin trays with a small bit of coconut oil to avoid sticking or you can use muffin liners.
  2. Combine the dry ingredients - tapioca flour, coconut flour, coconut sugar, baking soda, and sea salt in a large bowl.
  3. In a separate bowl, mash the bananas and mix in the almond butter and apple cider vinegar.
  4. Add the dry ingredients to the banana mixture and mix until well combined.
  5. Pour the batter into the prepared muffin tray and bake for about 18-25 minutes or until a toothpick comes out clean. I always check at about 15 minutes to ensure that I don't end up with overcooked muffins.
  6. Enjoy - they'll keep tightly covered and refrigerated for up to one week.
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