Orange Banana Spiced Breakfast Muffins (Paleo)

Good evening, ladies and gentlemen! What an eventful weekend.

The weekend started out pretty intense – a few friends and I dedicated an evening to belief clearing through muscle testing, and that was followed by my Level I Reiki class and certification the next day. An interesting thing, doing all of that healing in a very condensed timeframe… I turned into a bit of a crazy person for the next 48 hours. A lot of intense releasing of negative energy, beliefs, etc, down to a molecular level. But that’s a story for another time. On a side note, my crystals have been EVERYWHERE. Including some in the below picture. I love them, don’t judge.

I was on a baking FRENZY this weekend! I bought bananas, which is never a good idea. I waste fruit, too often. When I was food prepping very strictly when I thought I wanted to do a physique show, I really limited my fruit intake. I think I’ve convinced myself I don’t want, need or like fruit, which is a bummer. Nevertheless, I bought a bunch of bananas and let them fester on the counter until I absolutely had to do something with them. These babies were born.

I think I could probably add some dark chocolate chunks to them to make them a little more indulgent, but I’ll save that for when I know I can give some away (so that I don’t eat all of them). I hope you like them! 🙂

Orange Banana Spiced Breakfast Muffins (Paleo)

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Prep time: 10 min

Cook time: 25 min

Makes 12 muffins

Ingredients:

  • 3 large ripe bananas, mashed
  • 2 large eggs
  • 1 tsp orange zest
  • 1/8 cup unsweetened vanilla almond milk (unflavored is fine)
  • 1 tbsp pure vanilla extract
  • 3 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/8 tsp sea salt

Directions:

  1. Preheat the oven to 350 degrees F. Grease your muffin tin lightly with your preferred cooking fat.
  2. In a large mixing bowl, mash your bananas with a fork. Whisk in your egg, orange zest, vanilla extract, maple syrup and almond milk until smooth.
  3. Next, mix in your cinnamon, allspice, baking powder, sea salt and almond flour.
  4. Since almond flour doesn’t immediately absorb the liquids, I like to allow my batter to rest for about 5 minutes before moving it into my muffin tin.
  5. Once the mixture has absorbed a little, divide batter evenly among cups – the muffin cups should be about ¾ full so they don’t overflow and bake over the sides.
  6. Bake for 18-22 minutes until starting to turn golden on top. Check if they are done by sticking a knife or toothpick into a middle muffin – if it’s clean, they’re finished. Let cool, and serve!

Optional: if you’re feeling extra indulgent, spread a little ghee over them. Otherwise – I wrap them individually and take them for breakfast 🙂

Enjoy!

-S

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