Banana & Raisin Paleo Muffins

While I tend to make muffins with dark chocolate chips for the girls (helps with the paleo transition!) these are my husband’s favourite. These are the best I have made to date, I’ve tried so many different recipes now that I’m starting to get an idea of how to change them to suit our tastes. These are the most ‘cake’ like so far and definitely smell like lovely banana buns.  The raisins help with the sweetness and to moisten them slightly and the cinnamon just adds to their delicious taste.  

One thing I would add is to make sure that you are using the right kind of coconut flour. When we first went primal I was buying bags of what I thought was coconut flour from the international section of our local supermarket. Recently a friend gave me a bag of the coconut flour she was using and it was completely different to mine. Hers looked like actual flour whereas the stuff I had been using was more like roughly ground coconut.  It has made a huge difference to the outcome of my baking.  I had stopped using recipes that asked for coconut flour as with the flour I was using nothing ever worked out right.  

Anyway to the recipe…

Banana & Raisin Paleo Muffins
Yields 12
Delicious banana, cinnamon and raisin cupcakes. Even more brilliant when topped with cream cheese frosting (for the primal peeps). Would be equally nice with melted dark chocolate or just on their own.
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  1. 3 eggs
  2. 1/4 cup melted coconut oil (cool)
  3. 2-3 mashed ripe banana's
  4. 1/4 c coconut flour
  5. 2 tbsp arrowroot powder
  6. 1/4 tsp salt
  7. 1/2 tsp baking soda (or if you prefer baking powder)
  8. 1/3 c unrefined sugar***
  9. 1-2 tsp cinnamon powder
  1. Put the banana, eggs and coconut oil into a blender and blend until nice and smooth.
  2. In a bowl, mix together the dry ingredients and then pour in the banana mix.
  3. Stir together with a wooden spoon, then add the raisins.
  4. Stir again until the raisins are well mixed in.
  5. Scoop mixture into cupcake cases (silicone are best as the muffin will stick slightly to paper cases) about half to two-thirds fill. I usually put the cases into a deep muffin tin to help keep the muffin in shape!
  6. Bake for 15-20 minutes, 175 degrees Celsius (fanbake) - adjust your oven accordingly.
  7. You can tell if they are ready by poking a toothpick into one of the buns and if it comes out mostly clean (just a couple of moist crumbs attached) they are ready.
  1. ***If you don't like the sugar content, please experiment with the sweetener that you prefer. We are ok with the occasional amounts of unrefined sugar. It's also a good idea to let these cool slightly before you eat them as this gives them a bit of time to firm up 🙂 I often find I need to bake something a couple of times to get it right with our oven and our tastes.
The Primal Chicken
Photographs coming.

Click here for the recipe for Cream Cheese Icing 🙂

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