Egg-free, Coconut-free, Nut-free Banana Muffins

By Sally Barden Johnson
Yield 9 servings

Paleo baking can be a challenge when you have multiple food allergies. But don’t despair! Even if you’re avoiding eggs, nuts and coconut, you can still bake up some delicious treats and this easy-to-make Paleo muffin recipe is proof of that!

This healthy nut-free banana muffins recipe is also egg-free and coconut-free. Co-staring with bananas is sunflower seed butter, which adds a pleasing and nutty flavor to these banana muffins, without the use of actual nuts. If you don’t have a nut allergy and have another type of nut butter on hand, go ahead and use it. (All nut and seed butters are interchangeable in this recipe.)

Ingredients:

• 3 medium banana(s) about 1.5 cups mashed per 9 servings
• 1/2 cup(s) sunflower seed butter
• 1/4 cup(s) maple syrup
• 1 tablespoon(s) vanilla
• 1/2 cup(s) arrowroot powder
• 2 teaspoon(s) cinnamon
• 1 teaspoon(s) baking soda
• 1/4 teaspoon(s) sea salt
• 1 package(s) paper muffin liners

Method:

1. Preheat the oven to 350 F. Place paper liners in 9 muffin cups or coat muffin cups with a fat of your choice.
2. Add bananas, sunflower seed butter, maple syrup and vanilla to a blender and mix until ingredients are just combined.
3. In a medium bowl, stir arrowroot powder, cinnamon, baking soda and salt together and add to the wet ingredients in the blender.
4. Blend everything together until smooth and pour into prepared muffin cups.
5. Bake for 35-40 minutes until the tops are slightly brown* and a toothpick inserted in the center of a muffin comes out clean.
6. Allow to cool slightly before serving.
7. *Muffin tops will continue to brown until they get dark and glossy during cooling.