ripe bananas
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5 Minute Flourless Chocolate Banana Zucchini Muffins
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Easy paleo and gluten free blender banana zucchini muffins with chocolate chips. Healthy, easy, and delicious! These muffins are made in only 5 minutes!
Print Recipe 5 Minute Flourless Chocolate Banana Zucchini Muffins Easy paleo and gluten free blender banana zucchini muffins with chocolate chips. Healthy, easy, and delicious! These muffins are made in only 5 minutes thanks to my KitchenAid blender! Ingredients- 2 cups almond flour
- 4 medium ripe bananas
- 1 cup grated zucchini
- 1/4 teaspoon stevia liquid
- 5 medium eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
Rating: 0
You: Rate this recipe! Recipe Notes
Find these lovely white tulip paper liners right here!
Info Cook Time 40 minutes Prep Time 5 minutes Servings muffins MetricUS Imperial Course Main Dish Votes: 0Rating: 0
You: Rate this recipe! Recipe Notes
Find these lovely white tulip paper liners right here!
Ingredients- 2 cups almond flour
- 4 medium ripe bananas
- 1 cup grated zucchini
- 1/4 teaspoon stevia liquid
- 5 medium eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 400F. Line a muffin pan with parchment paper liners.
- Combine all the ingredients for the muffins in a blender (except the chocolate chips and grated zucchini). Once the batter is well combined, stir in the chocolate chips and grated zucchini.
- Scoop the batter into the muffin tins and fill 3/4 way full. Bake for 40 minutes on 400F.
- Optional: dust muffins with arrowroot powder for a fun visual.
Healthy Gluten Free Paleo Banana Cake
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Healthy gluten free grain free, and paleo banana cake. Soft, moist, and decadent. A delicious healthy dessert topped with simple white frosting (dairy free & refined sugar free).
Print Recipe Healthy Gluten Free Paleo Banana Cake With Simple White Frosting Healthy gluten free, grain free, and paleo banana cake. Soft, moist, and decadent. A delicious healthy dessert topped with simple white frosting (dairy free & refined sugar free). Ingredients Cake- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup palm oil shortening
- 2 1/2 small ripe bananas
- 1/3 cup maple syrup
- 3 whole eggs
- 5-6 teaspoons ground cinnamon
- 2 tablesoons almond butter
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 1/2 teapsoon ground nutmeg
- 1/2 teaspoon sea salt
- 2 batches Maple Frosting
Rating: 3.75
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Dessert Votes: 4
Rating: 3.75
You: Rate this recipe! Ingredients Cake
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup palm oil shortening
- 2 1/2 small ripe bananas
- 1/3 cup maple syrup
- 3 whole eggs
- 5-6 teaspoons ground cinnamon
- 2 tablesoons almond butter
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 1/2 teapsoon ground nutmeg
- 1/2 teaspoon sea salt
- 2 batches Maple Frosting
- Preheat oven to 350F. Grease three 6" cake pans with coconut oil and then dust them with arrowroot flour.
- Mash the bananas in a mixing bowl with a fork until they are pureed.
- In a large mixing bowl or KitchenAid mixer, combine all of the ingredients for the cake batter with the mashed banana. Blend the batter until it's smooth.
- Divide the cake batter evenly between the three cake pans.
- Bake the cakes on 350F for 45 minutes until golden on top.
- Once the cakes have cooked and cooled, use a knife to evenly slice the tops off the cakes. Cutting the uneven tops off the cake will result in an even surface to work with.
- Prepare two batches of frosting. Spread a layer of frosting over the first layer of cake. Continue to frost and stack each layer of cake. Finish frosting the cake by covering the outside of the cake with frosting.
Best Paleo Pumpkin Pancakes
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Light and Fluffy Pumpkin Pancakes that are grain free and Paleo! I have tried a LOT of different paleo pumpkin pancakes, but this one is my absolute favorite recipe! Absolutely delicious flavor, light texture, easy to make, and incredibly satisfying. Bring in fall with this easy paleo breakfast recipe.
Print Recipe Best Paleo Pumpkin Pancakes Light and Fluffy Pumpkin Pancakes that are grain free and Paleo! Absolutely delicious flavor, light texture, easy to make, and incredibly satisfying. Bring in fall with this easy paleo breakfast recipe. The great part about these pancakes is, they can be made in 10 minutes when you use an electric pancake griddle! Ingredients- 1 cup almond flour
- 6 tablespoons almond butter
- 4 medium eggs
- 1/2 cup canned pumpkin
- 2 small ripe bananas
- 1/4 cup arrowroot flour
- 2 tablespoons palm oil shortening
- 1 teaspoons vanilla extract
- 2 teapsoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teapsoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips optional
- coconut oil for lightly greasing pan
Rating: 5
You: Rate this recipe! Recipe Notes
Be sure to cook these pancakes at a really low heat. I cooked mine on the lowest setting my oven would go to, in order to be sure of thorough cooking and prevent burning on the outside- producing a raw inside. Make these pancakes in 10 minutes with this electric pancake griddle!
Info Cook Time 4 minutes Prep Time 6-8 minutes Servings pancakes MetricUS Imperial Course Main Dish Votes: 2Rating: 5
You: Rate this recipe! Recipe Notes
Be sure to cook these pancakes at a really low heat. I cooked mine on the lowest setting my oven would go to, in order to be sure of thorough cooking and prevent burning on the outside- producing a raw inside. Make these pancakes in 10 minutes with this electric pancake griddle!
Ingredients- 1 cup almond flour
- 6 tablespoons almond butter
- 4 medium eggs
- 1/2 cup canned pumpkin
- 2 small ripe bananas
- 1/4 cup arrowroot flour
- 2 tablespoons palm oil shortening
- 1 teaspoons vanilla extract
- 2 teapsoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teapsoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips optional
- coconut oil for lightly greasing pan
- Heat a small frying pan over very low heat, and grease it lightly with coconut oil.
- Combine all of the ingredients (minus the chocolate chips) for the pancake batter in a bender or KitcheAid until completely smooth.
- Stir in the chocolate chips by hand at this point- if you choose to add chocolate chips.
- Using a ¼ cup measuring cup, fill it with batter, then pour the batter onto the fry pan. Using the back of the measuring cup, smooth out the batter to form a 4” pancake stack. You can also use a large, non-stick pancake griddle for cooking.
- Cook the pancakes for 2 minutes on each side.