A few weeks ago, I asked you guys what you wanted to see more of on KALEJUNKIE, and the response was, more GRAIN-FREE desserts, with NO COCONUT. I take your requests pretty seriously around here, because within 24 hours, there I was in my kitchen, apron on, mixing and matching ingredients and testing recipes. I freakin' LIVE for this stuff...clearly. 

So today I'm sharing my recipe for Grain Free Almond Butter Banana Muffins. They are made with almond flour and packed with flaxseed meal for extra fiber. They are soft, moist, and as always, easy to make. In fact, my favorite way to make these is in the blender, so that there aren't any banana pieces floating around. Because trust me, if my toddler finds chunks of banana in his muffin, it's GAME OVER.

So let's do this.


makes 12 muffins


2 large, very ripe bananas
3 organic, pasture raised eggs
3/4 cup almond butter
1/4 cup honey (or maple syrup)
1 1/2 cups almond flour
1/2 cup flaxseed meal
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 bars Eating Evolved chocolate, roughly chopped (or chocolate of choice!)



Preheat oven to 350.
Line a muffin tin with liners or grease well.
In a blender, blend bananas, eggs, almond butter, and honey. 
Pour into a medium size bowl. Add almond flour, flaxseed, baking soda, cinnamon, and salt. 
Mix everything together well. 
Fold in 1 bar of chopped chocolate. Using a spoon, fill the muffin cups with batter.
Sprinkle remaining bar of chocolate on top of the muffins.
Bake for 20 minutes.




grain free almond butter banana muffins by kalejunkie