These are: Dairy free, grain free, gluten-free, and soy free. They can be made sugar free fairly easily. The only thing that’s counting them as non-sugar free is a little bit of honey, which can be substituted with another kind of paleo sweetener. You can also go with no sweetener at all, since the banana does add quite a bit of sweetness.
Makes: 8 muffins
Time: 10 minutes prep, 40 minutes cook
1 ½ cups almond flour
2 tablespoons ground flaxseed (optional. I find that flaxseed holds it together a little better, but if you have a problem with using flaxseed just leave it out)
pinch of salt
1 ½ teaspoons baking powder
pinch of cinnamon
One whole banana
¼ cup olive oil
2 tablespoons honey (can be substituted with agave nectar, stevia, or other paleo sweeteners)
Place eight wax paper muffin things in a muffin tin. Preheat the oven to 350 degrees F.
In a small bowl, stir together the almond flour, flaxseed, salt, baking powder, and cinnamon. Crack the eggs into another small bowl. Mash in the banana, using a food masher tool or anything that works.
Add the olive oil and honey to the banana and egg. Stir until blended.
Pour the wet ingredients in with the dry ingredients and stir until blended. Spoon the muffin mixture into the prepared muffin tin.
Cook for forty minutes at 350 degrees F.