I am so happy with this experiment! (The picture here doesn’t really do it justice but I’m not a damn food photographer. This is the best I can do with an iPhone in crappy lighting.)

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After the New Year festivities and weeks of holiday ‘not giving a damn about what I eat” that left me feeling less than optimal, sick, achy, and with a tweeked back (poor nutrition = poor performance = you hurt yourself), I started journaling my meals to be shown to our box’s Nutrition ‘guru’ in an effort to raise my accountability and get dialed in nutritionally. It only took me two days to realize that I don’t eat on any sort of schedule. I eat in the morning (ish), and then way too much at night. It’s absurd, looking at it on paper. I decided I needed to figure out something I could have on had throughout the day.

I work as a sales rep and am, therefore, in my car all the time. The ‘easiest’ thing to do would be to eat at one of the many restaurants I find myself in throughout the day…which I simply cannot afford, or stop in one of the dozen fast food places I pass…which I simply cannot afford (in the sense that I’d like my heart to keep working). I needed something I could bring with me. Yes, it’s easy with a cooler…which I lose every time I buy one.

Enter…the banana muffin. Great to grab running out of the house at 6:00am for an early morning workout AND awesome to bring with me to snack on during the day when I get a little rumbly. Now, to find a recipe with no flour, sugar, or any other nonsense I don’t want.

Thanks to Google it wasn’t hard to find tons of recipes. I took components of a few, and made some changes myself and I am THRILLED with how they turned out. The texture is pretty darn close to a normal muffin and I plan on always having these in the house from now on.

You need:

4 ripe bananas, mashed up really well
1 tsp vanilla extract
4 eggs
1/4 cup almond butter
2 tbsp honey (if it’s hard honey, melt that ish)
1 1/4 cup almond flour
3/4 cup coconut flour
2/3 cup chopped walnuts
1/4 cup flaxseed meal
1 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon

Most recipes call for 2 cups of almond flour. I find that makes things way to mealy. I always balance it out by replacing some with coconut flour for a smoother texture.

Here are the really hard directions:

Preheat oven to 375 and grease a muffin tin (or loaf pan) with butter or coconut butter/oil.

1) Mix wet ingredients together (bananas, eggs, almond butter, vanilla, honey) in one bowl.
Mix dry ingredients in another bowl (everything else).

2) Add the wet to the dry and mix it all up.

3) Fill each muffin tin with about 1/4 cup batter (makes 11-12 muffins).

4) Bake 20 min, or until a toothpick poking in the center comes out clean.

Ta Da! That’s it! I would suggest making all of the muffins in one batch. Almond/Coconut flour is VERY absorbent and if the batter sits around it could get super dense.

I threw mine in the toaster this morning and topped it with a tab of pasture butter…it was splendid.

Enjoy!