Hi everyone! I hope you’re having a good week. For many of you I imagine this is the first few days back to work after the holiday season. Yuck. It’s always so hard to go back after being on vacation! And how were your holidays? Did you travel anywhere? Or stay home with family? Either way I hope you got to eat some great food and enjoy some amazing company. I got to take a few days off of work and studying which was amazing… although now that I am back to the grind it does’t really feel like I had any time off. Amazing how that works isn’t it?

So I realized something the other day. There is a rather large lack of muffin recipes on the blog. Like none! How could I have let that happen? I have no idea my friends. But I am going to remedy that. Starting right now.

After spotting persimmons at my local grocery store recently I was compelled to try this foreign fruit (foreign to me anyways). Well they are so good!  I can’t believe I had never had one until now. I will be hunting these babies down in the grocery store more often that’s for sure. They were so good in fact that I decided I needed to turn them into some sort of baked good. And these muffins are the result. And they are pretty darn delicious if you ask me! These have also been tested and approved by my mother and the boyfriend so I feel pretty confident in recommending them to you.

These muffins make a great breakfast option, snack or even dessert. They can be eaten plain or smothered with a little grass-fed butter or ghee, or my personal favourite, bacon fat (you will have to trust me on this one). These are also are nut and egg free for those of you out there with dietary restrictions or allergies. Instead of an egg these can be made with a grassfed gelatin egg, which is how I made them. And if you have read my post on grass-fed gelatin you know that I am a fan of this under-used superfood. It is powerful stuff my friends. It gets used a lot in my kitchen. And if the sound of a gelatin egg sounds totally crazy just head down to the recipe to see how you make one. It’s easy. Trust me.

And since it has been about minus a billion here in Calgary (ok ok I may be exaggerating slightly… it’s only been -25C) I have been hibernating indoors as much as possible, craving warm comfort foods. These muffins are perfect for when those cravings hit. I ate an entire batch (with some help mind you) in only a few days. Which means it’s time to make more! Now if only I could venture up the courage to go out to the grocery store. Oh winter and your evil ways…

Alright everyone I hope you like these! Please let me know if you have any questions or comments. I always love hearing from you. And until next time, happy eating!

And if you are interested I would be thrilled if you visited me on Pinterest, Facebook or Instagram.

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Paleo Banana Persimmon Muffins

(SCD, GAPS, Gluten Free)

Ingredients

• 2 ripe bananas
• 3 ripe persimmons, cut into quarters leave the skin on
• 1/3 cup full fat organic coconut milk
• 1/4 cup melted coconut oil
• 1/4 cup honey
• 1 gelatin egg* or 1 large egg
• 1 tsp organic vanilla extract
• 3/4 cup coconut flour
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/4 tsp ground allspice omit for AIP
• 1 pinch sea salt
• shredded coconut for garnish Optional

Instructions

1. Preheat your oven to 350F

2. Line a muffin tin with silicone muffin cups

3. Puree your bananas and persimmons together in your food processor or blender until smooth (mine totalled 3 cups worth)

4. Transfer pureed fruit to a large mixing bowl

5. Add the remaining wet ingredients and mix well with a pastry blender or spoon 

6. Add the coconut flour and mix well

7. Add the remaining dry ingredients and mix well

8. Fill your muffin cups approximately 3/4 full with the batter

9. If using, sprinkle some shredded coconut onto of each muffin

10. Place in the oven and bake for 33-35 minutes (mine took 34 minutes) or until a tooth pick comes out clean

11. Remove from oven and let cool

12. Serve and enjoy!