I’m always looking to modify favorite recipes to a more Paleo-friendly or at least gluten-free version. My kids love it when I bake, but I admit I haven’t baked as much since switching to a Paleo-type diet. I will still occasionally bake, as I did for Thanksgiving, but I either can’t partake in what I’ve made, or if I do I pay for it later with horrid GI symptoms.

I’ve save a ton of recipes on my Pinterest site, so if you’re looking for a starting place with gluten-free and/or Paleo recipes, be sure to check out the link at the end of this post. Let’s be honest. I collect recipes, and I’ve done so my entire life. Pinterest is a huge enabler for this hobby, and I love the fact that I can find gluten-free and Paleo recipes for just about anything on Pinterest. There are some talented cooks and bakers out there who have graciously shared their creations with the world, and I for one am extremely grateful for it. I found this delicious and easy recipe on the Bakerita blog, and it has tons of terrific Paleo and gluten-free recipes. Whenever I make a Paleo or gluten-free recipe, I usually don’t tell my sons that I’ve made a modified recipe until after they’ve eaten it, so when they kept going back for more of these muffins, I knew I’d found a keeper 🙂

You could make these into mini muffins, and the recipe says it will make 36, but I made regular-sized muffins and ended up with 15 yummy treats.

Paleo Banana Blueberry Muffins

4 ripe bananas, mashed

4 eggs

1/2 cup almond butter

4 tablespoons coconut oil, melted

1/2 cup coconut flour

1/2 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon real vanilla extract

1/4 teaspoon salt

1-1/2 cups blueberries

Line a muffin tin with muffin liners, and preheat the oven to 350 degrees Fahrenheit.

In a large bowl or mixer, combine the mashed banana, eggs, coconut oil, vanilla extract, and nut butter until thoroughly combined.

Add the coconut flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients, and mix until just combined. Fold in the blueberries.

Spoon the batter into the muffin cups, and fill each muffin cup about two-thirds full.

Bake in the preheated oven for 22 to 25 minutes (11 to 13 minutes if making mini muffins), or until an inserted toothpick comes out clean.

Remove from the oven, and allow muffins to cool in the pan for about 10 minutes. Remove muffins from the pan, and let cool completely on a wire rack.

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