Banana Nut Muffins

The other day two of my girlfriends and I met very spontaneously for coffee at The Press in Old Town Temecula. It was one of those serendipitous moments where we were somehow all free for one hour at exactly the same time on a Monday at 2:30 in the afternoon. What are the odds?

Over lattes at a table outside, sporting sandals for the first time this year, my friends were saying how their businesses didn’t leave time for things like cleaning and cooking. Cooking used to BE my business, so there was always a ton of amazing food for every meal of the day. However, cooking is NOT my business anymore, and like my badass business mama friends, I too don’t cook anymore.

“What do you mean, you don’t cook anymore??” they said in disbelief. I explained that we don’t eat out, but I also don’t “cook”, at least not the way that I used to anyway. “What do you eat?” they pressed. I told them we ate protein and vegetables for dinner. Andrew makes white rice. Ginger lives on organic pad thai noodles in bone broth that we make in the Instant Pot. “That’s cooking!” they accused, and we all laughed. “But I put no effort into it. It’s not like I’m following a recipe.” I said, feeling surprised that it still “counted” as cooking.

Nowadays if my kids want Banana Bread, they open Easy Paleo Meals, and make themselves Banana Bread, or whatever it is they want. I didn’t even bake at Christmas. I know, I can hardly believe it myself!  Two days before Christmas my husband whipped out my recipes and made some himself, because he could tell I just couldn’t do it anymore. #SoBurntOut #StartedAnewKindOfBusinessYall 

But once in a long while I NEED something baked, something “from a recipe”. Like this week, after probably two years of not making or eating a muffin, I HAD to eat a muffin. Only I was completely unprepared, so I took survey of what I had on hand right then and there, and googled a recipe that I thought I could make with those ingredients.

That’s how I came to a muffin recipe by one of my all-time favorites, Detoxinista. I was really in the mood for some chestnut flour though (so warming) so I altered the recipe. It came out amazing!! And I have been a happy camper, eating my muffins for the past 3 days now. YUM.

Banana Nut Muffins

low sugar, low carb, dairy-free, grain-free

based on THIS recipe from Detoxinista

Wet Ingredients:

1 cup unsweetened almond butter (or nut-butter of choice)*
2 mashed bananas
3 large eggs
1/4 cup honey
1 tablespoon melted coconut oil

Dry Ingredients:

2 tablespoons coconut flour
1/4 cup chestnut flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup walnuts

*If you use SunButter you should omit the baking soda, and double the sea salt, or you will have green muffins. This reaction is harmless, if you’re a fan of green muffins 🙂

1. Set the oven to 350F and line a pan for 12 muffins.
2. In a large mixing bowl mash the bananas and add the rest of the wet ingredients.
3. Add the dry ingredients and combine well.
4. Use an ice cream scoop with a lever to fill the 12 muffin cups.
5. Bake for about 22 minutes, or until a knife inserted into the middle comes out clean.
6. Enjoy!

Store leftovers in an airtight container in the fridge. They’re still nice and soft, straight from the fridge!

Makes 12

♥, Kelly