Paleo Recipe: Raspberry + Pecan Muffins
If you love muffins as much I do, but also try to be pretty healthy (think: gluten-free, dairy-fee, paleo, a clean-eater, or whatever else…), you’ve likely been abstaining from this insanely delicious baked good for far too long.
Well, until now.
I made these a few days ago before heading off to Jacksonville, Florida and Birmingham, Alabama (for TV segments, of course!) both because I ALWAYS travel with lots of food on hand (airports and hotel restaurants can be tough places for healthy eaters!) and because I wanted to use up some of the food left at home before it went bad. High up on the “use ASAP” list: bananas and raspberries, which led to this delicious, healthy, filling, slightly sweet (but you can add more maple syrup if you have a sweet tooth!) gluten-free and dairy-free raspberry and pecan muffin recipe.
They’re loaded with fiber and healthy fat (and free of salt, gluten, dairy, and proceed sugars) too, ensuring these muffins keep you full until, satisfied, and without a carb crash too!
Hope you enjoy them as much as I did!
Gluten-Free + Dairy-Free Raspberry + Pecan Muffins
2 ripe bananas (the riper, the sweeter!)
1 Tbsp coconut oil
1 Tbsp olive oil
1 Tbsp maple syrup (add more if your bananas aren’t super ripe)
1 Tbsp vanilla extract
1.5 cups almond flour
1/2 cup coconut flour
1.5 tsp baking soda
2 tsp cinnamon
1/2 cup chopped pecans
6 ounces raspberries
Pre-heat over to 350-degrees.
In a large mixing bowl, mash the bananas until smooth using a fork.
Add the oils, maple syrup, vanilla, and eggs and mix until well combined.
Add the flours, baking soda, and cinnamon and use a whisk or hand blender to mix. Stir in the pecans and raspberries.
Divide in a pre-greased muffin pan and bake for 30 minutes, or until a knife pulls out clean and the tops just start to brown.
Let cool before serving.