Muffins! Muffins! Muffins!

Yes, I do realize that my last post was a muffin recipe. I promise I have another post in the works that is just a thinking post. But these muffins were just far too yummy to not share them with you all! Banana blueberry muffins, which are typically my go-to muffin recipe, received a paleoesque makeover this morning. And, I must confess that even when I add grains and dairy back into my diet this will be my new go-to recipe. Seriously love these muffins and the simplicity of the recipe! So, I'll quit gushing over them (since you already know my obsession with muffins...really, I think if I ever write a cookbook it will include muffins galore!) and let you whip up a batch to taste their deliciousness for yourself!

Banana Blueberry Paleo Muffins
Yield: 12 muffins
Adapted from B-eing Paleofabulous

3 medium/large well ripened bananas
 (or 4 small)
2 eggs
4 tsp. coconut oil
1-2 tsp. honey (optional)
1 tsp. vanilla
2 cups almond meal
dash of salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/3 c. blueberries (fresh or frozen)

- Preheat oven to 350.
- Mash bananas in a large mixing bowl (I use a sturdy whisk for this task...a fork, pastry blender, etc. also work). Add the eggs, coconut oil, honey, and vanilla. Whisk to blend.
- In a separate, small bowl, combine almond meal, salt, baking soda, cinnamon, and nutmeg.
- Add dry ingredients to wet ingredients, stir just until moistened.
- Fold in blueberries.
- Line your muffin tin, and spoon in the batter to 3/4 full or evenly distributed among the 12 muffin tins.
- Bake for ~30 minutes.

Hope you enjoy them as much as I do!

Nutrition info: Calories per muffin (186) Fat (12.5g.) Carb. (14g) Protein (6g.)