PALEO BANANA MUFFINS WITH STRAWBERRY SPREAD
I really wanted to make banana bread with some sort of spread to go on it. I was thinking something along the lines of toast and jam, but with more flavor to it. The only problem with banana bread is that it is easy to eat too much in one sitting...so I decided muffins were the way to go. My bananas were not overly ripe so I added honey to the muffin batter. If you have very ripe bananas you can leave out the honey.
The spread is drippy and gooey and really really really good. Lick to bowl kind of good. Hide in the corner and eat it with a spoon kind of good. It is more fluid than an icing, and will run off the edge of the muffin if you serve it on top, which is fine if you don't mind things getting a little messy. I ate my messy muffin with a fork and it was great. I recommend you just serve the spread on the side and drizzle it over your muffin as you eat. Or dip your face in the bowl. Either way.
I couldn't decide whether to categorize this under breakfast or dessert, because I would eat these at either time of day...any time of day really...but I stuck them under breakfast. Feel free to eat them whenever you feel like though - no rules apply when it comes to banana muffins and strawberry spread!
The spread is drippy and gooey and really really really good. Lick to bowl kind of good. Hide in the corner and eat it with a spoon kind of good. It is more fluid than an icing, and will run off the edge of the muffin if you serve it on top, which is fine if you don't mind things getting a little messy. I ate my messy muffin with a fork and it was great. I recommend you just serve the spread on the side and drizzle it over your muffin as you eat. Or dip your face in the bowl. Either way.
I couldn't decide whether to categorize this under breakfast or dessert, because I would eat these at either time of day...any time of day really...but I stuck them under breakfast. Feel free to eat them whenever you feel like though - no rules apply when it comes to banana muffins and strawberry spread!
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Paleo Banana Muffins With Strawberry SpreadPrep time: 15 mins Cook time: 25 mins Servings: 12
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Ingredients:
FOR THE MUFFINS:
- 1/2 cup finely ground blanched almond flour
- 1/4 cup coconut flour
- 1 Tbsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. sea salt
- 3 large, ripe bananas (or 4 smaller ripe bananas)
- 4 eggs, room temperature
- 2 tsp. vanilla extract
- 1 Tbsp. raw honey, melted (optional)
- 6 Tbsp. coconut oil, melted
FOR THE SPREAD:
- 1/2 cup coconut oil
- 1/2 cup raw honey
- 4 fresh strawberries
Equipment:
- Medium sized mixing bowl
- Kitchen fork
- Blender
- Food processor
- Muffin tin
- Muffin liners
- Oven mitts
Directions:
TO MAKE THE MUFFINS:
1. Preheat oven to 350F.
2. Combine the flours, cinnamon, nutmeg, and sea salt in a medium sized mixing bowl. Stir with a fork to combine and to break apart any chunks. Set aside.
3. Place the bananas, eggs and vanilla extract in a blender and blend until combined. Add in the coconut oil and honey and blend well until smooth. Add the flour mixture and blend to combine.
4. Pour the mixture into the lined muffin tins. You should have enough for 12 muffins.
5. Place the muffins in the oven and bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean.
6. Place the muffins aside to cool. Make your strawberry spread while you wait!
TO MAKE THE SPREAD:
1. Place the coconut oil and raw honey in a food processor and blend until combined. You can warm the oil and honey very very slightly (do not melt!) if you are having trouble getting them to combine.
2. Add the strawberries and blend until smooth.
3. Serve the spread with the muffins (and try not to eat all of the spread before the muffins are done baking).
FOR THE MUFFINS:
- 1/2 cup finely ground blanched almond flour
- 1/4 cup coconut flour
- 1 Tbsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. sea salt
- 3 large, ripe bananas (or 4 smaller ripe bananas)
- 4 eggs, room temperature
- 2 tsp. vanilla extract
- 1 Tbsp. raw honey, melted (optional)
- 6 Tbsp. coconut oil, melted
FOR THE SPREAD:
- 1/2 cup coconut oil
- 1/2 cup raw honey
- 4 fresh strawberries
Equipment:
- Medium sized mixing bowl
- Kitchen fork
- Blender
- Food processor
- Muffin tin
- Muffin liners
- Oven mitts
Directions:
TO MAKE THE MUFFINS:
1. Preheat oven to 350F.
2. Combine the flours, cinnamon, nutmeg, and sea salt in a medium sized mixing bowl. Stir with a fork to combine and to break apart any chunks. Set aside.
3. Place the bananas, eggs and vanilla extract in a blender and blend until combined. Add in the coconut oil and honey and blend well until smooth. Add the flour mixture and blend to combine.
4. Pour the mixture into the lined muffin tins. You should have enough for 12 muffins.
5. Place the muffins in the oven and bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean.
6. Place the muffins aside to cool. Make your strawberry spread while you wait!
TO MAKE THE SPREAD:
1. Place the coconut oil and raw honey in a food processor and blend until combined. You can warm the oil and honey very very slightly (do not melt!) if you are having trouble getting them to combine.
2. Add the strawberries and blend until smooth.
3. Serve the spread with the muffins (and try not to eat all of the spread before the muffins are done baking).
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