Paleo Banana Poppy Seed Muffins
Paleo Banana Poppy Seed Muffins are perfectly moist and sweet with the a bit of pop and crunch thanks to the poppy seed. Made with nut flours and sweetened with maple syrup and organic bananas, these muffins go perfect with a cup of coffee or tea in the morning or as an afternoon snack.
Servings: 12
Ingredients
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/3 cup of maple syrup
- 1 egg room temperature
- 1/2 cup unsweetened almond or coconut milk
- 1/4 cup extra virgin coconut oil melted
- 2 medium ripe organic bananas mashed
- 2-1/2 teaspoons poppy seeds
Instructions
- Preheat oven to 350°. Line muffin pan with baking cups.
- In a small bowl, combine the almond flour, tapioca flour, coconut flour, salt, baking powder and baking soda
- In a medium bowl whisk together coconut oil, milk, maple syrup. Once blended whisk in the egg.
- Slowly stir in flour mixture just until moistened. Fold in mashed bananas and poppy seeds.
- sugar, baking powder, salt, and baking soda. In another bowl, combine the egg, milk, and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds.
- Fill paper-lined muffin cups three-fourths full. Bake for 22-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Notes
Store any extra muffins in an air tight container in the refrigerator for up to one week.