Tasty, Sugar-Free(!) Banana Nut Muffins - Kid's rating is ...

"Put it on the list! Put it on the list!"

This is a high rating in my home - very high. We have a running list of our favourite foods/meals magneted on our fridge because it helps me remember what healthy creations my children actually enjoyed, decreases the chance of a suppertime battle or school lunches coming home and increases my level of enthusiasm when cooking a meal for them.  It's such a great feeling to share a meal we all enjoy … really enjoy and that I know is good for their beautiful growing bodies and minds. As my children get older I like to have our food at home be nourishing and clean - I notice such a difference in their energy and mood it's worth it to me. However as amazing and nutritious to me it is to me if they don't eat it then it don't do much darn good … so, "put it on the list!" is a welcome cry indeed. (-:

Here's the recipe  - original source - paleogrubs.com - modified it a bit...


4 bananas

4 eggs

1/2 cup almond butter/almond-hazelnut butter

2 Tbsp melted ghee or melted coconut oil 

1 tsp vanilla

1/2 cup coconut flour

2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

1/4 tsp himalayan salt

  1. Preheat to 350. Blend bananas, eggs, almond butter, ghee/oil and vanilla.
  2. Add coconut flour, cinnamon, baking powder, baking soda and salt.
  3. Fill cupcake tins 2/3 full. Bake 25 minutes, until toothpick comes out clean.
  4. Store in container to keep the lovely moistness happening. Makes 12 muffins.