Now, I’m not on a paleo diet, but when I came across my first paleo pancake recipe a few months ago, I just had to give them a try. After obsessing over them and cooking up a small batch several times a week, I began to grow a bit bored of them. I even added sides with fruit to spruce up the experience, but the act of flipping the pancakes themselves was one I started to dread in the morning. Something had to be spruced up! So, I bring you: paleo muffins!
As I’m sure most of you have gathered by now, I love to modify recipes I find online to suit my pantry and nutritional needs. I’m also cooking for just one at the moment, so some recipes I need to reduce in order to make them work. Others I make with leftovers as my intention, but let’s be honest, these would never last long enough to become leftovers. I was using a modified version of this paleo pancake recipe until I decided I was tired of the pancake version.
I invested in a decent muffin baking dish, and experimented with a variety of additions: oats, frozen fruits, you name it. The version in today’s photos are the very simple version, featuring eggs, banana, cinnamon, and peanut butter.
You are going to want to start off by spraying some cooking spray into the muffin tin, and turning the oven on to 375F. In a small bowl, mash up a medium/large size banana until it becomes very mushy, then add in two large eggs and whisk together until it forms a mixture. Add in 2-3 teaspoons of cinnamon and continue to whisk.
Optional additions: toss in a 1/2 cup of quick oats and/or a handful of fresh or frozen fruit to your mixture.
You’ll want to use a large spoon to dispense the mixture into the muffin tray. If you can evenly distribute it amongst all six, that’s great! Or if you prefer fewer, larger muffins, you can also use 3-4 of the tray’s cells.
Pop those delicious bad boys in the oven, and check them in 15-20 minutes. They’ll be done when you can stick a toothpick into them without any residue. Carefully use a knife around the edges of each muffin to release them from the tray (they should pop out easily).
The next step is my favourite: you get to put peanut butter on them!
I like to use about 1 Tbsp of peanut butter, and then distribute it amongst each muffin equally. Or you can live on the wild side and use even more PB if that’s how you roll.
The pictures in this post do not feature any oats or fresh fruit, but I can promise you it is even more delicious with both additions. I was feeling fairly minimalistic this morning, which is the great thing about this easy breakfast – you can make it to suit you. And that’s the best kind of food worth making!
Published by Ashley Newton