banana

Paleo Banana Pecan Muffins (no added sugar)

June 3, 2019 by Dafna Leave a Comment

I won’t lie, pretty much all my favorite foods are breakfast foods. And these muffins are the perfect example of why I basically just want to eat breakfast all day long. These Paleo Banana Pecan Muffins are light but moist, easy to make, have only good for you ingredients, naturally sweetened, and of course, they taste amazing. Otherwise, what would I even been doing putting them up on here. The easy crumb topping is optional but definitely worth the extra few minutes it takes to make. These muffins have quickly become legend around our neighborhood with everyone eagerly awaiting the next batch. Make them sometime this week and I promise, you’ll be the talk of the block too.

paleo, gluten free, grain free, dairy free

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Paleo Banana Pecan Muffins

paleo, gluten/grain free, dairy free, naturally sweetened

These Banana Pecan Muffins are the perfect breakfast on-the-go, or really anytime snack. They are super easy to make, have only good for you ingredients, and are naturally sweetened. The crumb topping really puts these muffins over the top without feeling too heavy or indulgent.

freshlydafna.com

Course Breakfast, Snack

Ingredients

Dry Ingredients

1 1/2 cup super fine almond flour
2 tbsp coconut flour
1 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
dash of cardamom
1/2 cup chopped pecans

Wet Ingredients

2 super ripe bananas mashed (~ 1 cup)
2 tbsp coconut oil melted and cooled
3 eggs
1/4 cup maple syrup
1 tsp vanilla

Crumb Topping

1/2 cup chopped pecans
1/4 cup coconut sugar
1/4 cup coconut flour
2 tbsp coconut oil room temp or firmed up in fridge a few minutes if in liquid state

Instructions

Preheat oven to 350 degrees and prepare muffin tin with liners or greasing with extra coconut oil
In a medium bowl mix together all dry ingredients (except pecans), set aside
Mix together all wet ingredients in the bowl of a stand mixer or by hand in a large bowl
Slowly incorporate the dry ingredients into the wet and mix until just fully incorporated
Stir in the pecans
Equally distribute the batter into 12 muffin cups
Make the topping by mixing everything together in a small bowl using your fingers or a fork. Then distribute over the tops of the muffins.
Bake at 350 for about 28-30 minutes

If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna

Tahini Banana Bread (paleo, naturally sweetened)

August 5, 2017 by Dafna Leave a Comment

Banana bread is my go-to for a tasty and easy snack to add to my guy’s lunches on extra busy mornings. Banana breads are sturdy, filling, freeze amazingly well, and still healthy! I like to think banana breads can be eaten at almost any time of day, be it an on-the-go breakfast, lunch treat, mid-day snack, or a light dessert. Spread some ghee, nut/seed butter, or maybe a chocolate spread on a piece – yep, pretty sure that could please just about anyone.

This particular banana bread is made with absolutely no added sugars, it’s completely sweetened by the use of 3 very ripe bananas. The addition of the tahini makes the banana bread delightfully moist and adds a very subtle “nutty” flavor. This banana bread is a great healthy treat, it’s low in sugars, high in fiber from the use of the almond and coconut flours, some protein, healthy fats, and the tahini brings in a wealth of beneficial nutrients to boot! Tahini (sesame seed paste) is high in phosphorus, magensium, potassium, iron, good for liver detox, and an excellent source of calcium. Tahini has been know to be beneficial for healthy skin, it is also a complete protein and is also a good healthy fat. And if that’s not enough, this recipe is quick and easy to make.

gluten free, grain free, paleo, naturally sweetened, dairy free, naturally sweetened

Tahini Banana Bread

gluten free, grain free, paleo, naturally sweetened, dairy free, low carb, no refined sugar

This healthy banana bread is sweetened naturally with just 3 very ripe bananas. It's super moist, delicious, and a great base for fun toppings. The tahini is very subtle but adds a huge boost of nutritious goodies. It's the perfect healthy (and delicious!) snack for just about any time of day.

https://freshlydafna.com/2017/08/04/tahini-banana-bread/

Author FreshlyDafna

Ingredients

Wet Ingredients

3 ripe bananas, mashed about 1 1/2 cups
1/2 cup tahini
4 medium eggs or 3 large
2 tbsp coconut oil
1 tsp vanilla

Dry Ingredients

1/2 cup almond flour
1 tsp baking powder
1 tsp cinammon
1/2 tsp baking soda
dash cardamom
1/2 tsp salt

Toppings of choice

Instructions

Preheat oven to 350 degrees
Prepare loaf pan by either lining with parchment paper or greasing with additional coconut oil
In the bowl of a stand mixer (or mix by hand with a wooden spoon or whisk) beat together all the wet ingredients until smooth and well incorporated
Add in all the dry ingredients to the wet ingredients and mix until just well incorporated and there are no lumps. Pour the banana bread into the prepared loaf pan.
Bake the banana bread in pre-heated oven. If you are adding toppings to your banana bread, bake for 20 minutes then remove the bread from the oven and arrange toppings atop the loaf then place back in the oven. Bake for another 20-25 more minutes for a total of 40-45 minutes.
Once the banana bread is nicely browned and set remove from the oven and let cool.
Once cool slice and enjoy!

Recipe Notes

I topped this banana bread with some dark vegan chocolate, some dried banana, and coconut flakes. I highly recommend this combination but the banana bread will really lend itself well to a tons of different topping options.

Freezes very well. I leave on the counter for a day or so. Whatever is leftover gets sliced and packaged and placed in the freezer. If I'm adding it to a lunch I just remove it that morning and it thaws out nicely!

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna

If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.

Banana Bread (paleo, gluten free, grain free, dairy free, low sugar, no refined sugar, soy free)

June 23, 2017 by Dafna Leave a Comment

It’s finally summer which, for me, means time at the beach with my toes in the sand, sitting poolside with friends, movies in the backyard, long and wonderfully warm days, flip flops all day every day, meals outside, and more concerts. This weekend we are going to a music festival at the Rose Bowl and it seems like the perfect way to kick off the summer. At these kind of events I am always the girl with the backpack with extra layers, band-aids, hand sanitizer, and of course snacks. Always snacks. This banana bread will be the perfect addition to this year’s snack collection.

The banana bread will be a great way to get steady energy from the natural sugars in the bananas without all the gluten or grains. I often find banana breads to be lacking in the banana flavor. I believe that the bread should be packed with bananas and should not get overwhelmed by too many other flavors. The overripe bananas lend a natural sweetness to the recipe so no additional sweetener is necessary! I sprinkled the top with some seasame and a few seeds for a little bit of crunch. This can be eaten just as it is or toasted and topped with butter or nut butter. I like to bake, let cool completely, slice, and keep frozen for future use.

paleo, gluten free, grain free, dairy free,e no refined sugar

Banana Bread

I often find banana breads to be lacking in the banana flavor. I believe that the bread should be packed with bananas and should not be overwhelmed by too many other flavors. This banana bread is just that. And the overripe bananas lend a natural sweetness so no additional sweetener is necessary!

paleo, gluten free, grain free, dairy free, low sugar, no refined sugar, no added sugar, soy free

Author sunnyside-greens.com

Ingredients

4 egg pasture raised if possible
3-4 bananas 2 cups mashed
1 tsp vanilla
1/4 cup coconut oil melted
1 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinammon
1/8 tsp nutmeg
coconut oil for loaf pan

Instructions

Preheat oven to 375 degree and grease loaf pan
In a stand mixer, beat eggs on high until light and super fluffy
Add in mashed banana and vanilla and mix on low
Add melted coconut butter and mix on low
Add in all dry ingredients to well ingredients and mix until everything is just well incorporated
Pour batter into prepared loaf pan and smooth the top with a rubber spatula. Add any nuts or seeds to the top of the batter.
Bake for 45-60 minutes testing for done-ness with a toothpick.

Recipe Notes

This can be eaten just as it is or toasted and topped with butter or nut butter. I like to bake, let cool completely, slice, and keep frozen for future use.

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @sunnysidegreens and use #sunnysidegreens.