If you have bananas that are trying to escape from your counter, like mine tend to do, don’t worry. There are several things you can do.
Just don’t throw those brown bananas in the trash!
I recently bought a bunch of bananas and I was waiting for them to get to that sweet spot. I’m sure you know what I’m talking about. You know when the bananas are ripe, but not overly ripe and ready to peel themselves.
The thing is, when they get to that mush state they’re still great for baked goods like banana bread or these paleo banana muffins.
My Inspiration
I’ve wanted to experiment with making banana muffins like the gluten-free ones we’ve had at our favorite coffee shop for a while now.
The ones at Brewpoint are gluten-free but since I’ve been avoiding dairy, and they’re made with butter, I haven’t had them in a really long time.
I’ve had Banana Muffins written on my kitchen chalkboard for the last couple weeks because I figure if I stare at the words long enough, eventually I’d get around to making them. That day arrived this weekend when our friends Spencer & Ana were over and Spencer asked me where the muffins were.
I finally had a reason to head to the kitchen and whip them up.
Future Adjustments
These paleo banana muffins aren’t overly sweet or overly banana-y in flavor.
When I make them next time I may add more banana and a tad of vanilla extract though they were definitely delicious how they were.
If you’re out of lard or would just like to make these vegetarian muffins, feel free to substitute some coconut oil or avocado oil in place for the lard.
