This recipe is packed with super healthy, natural and wholesome ingredients.  Instead of Blends by Orly Gluten Free Flour, these muffins are totally grain free.  The flour consistency is derived from a mixture of almond flour and shredded coconut.  Instead of using sugar, the sweetness comes from dates and bananas.  In fact, coconut and almond are quite naturally sweet and offer a sweet flavor profile as well.  Instead of using oil or butter, the natural fats in the almonds and coconut contribute a vegan and all natural moisture and rich flavor.

Paleo Almond Butter Banana Breakfast Muffins

Gluten Free - Egg Free - Grain Free - Paleo - Corn Free - Soy Free - Dairy Free - Vegan

Recipe Yields 10 muffins (recipe can be doubled)

2 large ripe bananas, peeled and halved (300 grams)
12 medjool dates, pits removed
4 tablespoons almond butter
1 cup shredded coconut
1 cup almond meal

Heat: Preheat your oven to 175°C or 350°F.  Line a cupcake tray with 10 liners.

Mix: Place the ingredients into your food processor and blend at high speed until the mixture is well combined and resembles a smooth thick cake batter. Spoon the mixture evenly into the liners in your muffin tray and use your fingers to press it firmly down.

Bake for 20 minutes. Remove from the oven and transfer to a cooling rack.

Optional: Chocolate Frosting:

The muffins are delicious without frosting, but if you want to transform your breakfast muffins into dessert cupcakes for another meal, here is a delicious chocolate frosting recipe.  

In a bowl or using your processor mix together 4 tablespoons honey, 4 tablespoons almond butter and 8 tablespoons unsweetened cocoa. Ice your cakes when they are complexity cooled.