Third Time’s the Charm: Paleo Banana Walnut Muffins {Leftovers Club}
Remember last month, when I told you about how I had to make a second batch of Leftovers Club treats at the last minute because I didn’t like how the first batch turned out? Well, this time I’ve got even myself beat. It took me not one, not two, but three tries before I got a treat I was eager to share. The first attempt was these double chocolate avocado cookies, which were actually delicious, but far too ugly and a bit to sticky to ship cross country. The second attempt was a batch of almond joy bars, which looked and sound delicious but I just wasn’t pleased with. I’ve discovered I’m not a huge fan of baked goods that are solely coconut flour based – the texture is just off! When I brought these over to my parents house for dinner and they agreed they weren’t my best work, I knew I couldn’t send them. Perhaps my standards have just gotten too high, as “not my best work” would be perfectly passable. But I feel like part of this is sharing a treat your proud of. As bloggers, no matter how small, we have a brand to uphold. Plus, I didn’t want to give paleo treats a bad name! So I set out to make a third batch of treats, and luckily this time they rocked.
These are some of the best banana walnut muffins I’ve had, moistened with ripe banana and coconut oil and flecked with walnuts and chopped date. They’re completely wheat, grain and dairy free, but you’d never know it. The thing I will say is that if you aren’t gluten-free or an avid paleo baker, you may look at this recipe and think it’s totally unreasonable to use three types of flour; I know that if I didn’t have them all on hand, that would have been what went through my head. But I’m telling you, the texture of this flour mixture is spot on.
Some of these babies will be taking a trip to California, the rest will be coming tubing with me in Luray. Oh, and a few might stay behind for a certain someone who is kind enough to check on our dogs while we’re away 😉
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Paleo Banana Walnut Muffins
Adapted from The Healthy Foodie
INGREDIENTS
- 3 ripe bananas
- 3 large eggs
- ¼ cup coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1½ cup almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- ¼ cup unsweetened shredded coconut
- 2 tsps ground cinnamon
- 1½ tsp baking soda
- ¼ tsp salt
- ½ cup walnuts, chopped
- 8 pitted medjool dates, chopped
- 2 tbsp unsweetened shredded coconut
- 8 walnut halves, chopped
INSTRUCTIONS
- Preheat oven to 375F and line muffin pan with 12 large muffin papers.
- In a large mixing bowl, mash bananas with a fork and whisk until slightly frothy in consistency. Add eggs, coconut oil, maple syrup and vanilla, mix well and set aside.
- In a separate bowl, mix almond flour, tapioca starch, coconut flour, shredded coconut, cinnamon, baking soda, and salt until fully incorporated. Mix in chopped walnuts and chopped dates.
- Pour the dry ingredients into the wet ingredients about 1/3 at a time, mixing each time until entirely incorporated. Pour into the prepared muffin cups.
- Mix the chopped walnuts and shredded coconut and sprinkle over each muffin.
- Bake in the oven for about 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Makes 12 muffins
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I’ve never baked with coconut flour, but now I’m interested…they looks delicious!
Impressive that you made three different treats! And nice to send the prettiest to your partner 🙂
Am looking forward to trying these! 🙂
How nice of you to go back to the drawing board 3 times! Bakers are perfectionists. I have to admit I did the same thing. My original treat didn’t come out looking so great, so I made something else at the last minute…literally! These looks gorgeous and delicious. Great job!
Third time’s a charm. These look super delicious!
Oo! I feel a muffin craving coming on looking at these 🙂
It is a major pain when recipes don’t work out on the first try..but it makes them so much more gratifying and delicious once you finally get something that works! These look awesome.
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