Thursday, February 16, 2012

Paleo Banana French Toast Muffins


I am going to take you back. Back to a simpler time. A time when you stayed at the Holiday Inn with the special Holidome game room and indoor pool on your family vacation. And where would your parents take you to eat on this extra special "visit the zoo in the morning, spend the afternoon at Six Flags and play a mean game of air hockey in the Holidome before falling asleep to HBO" vacation? None other than Shoney's. As a kid, it didn't get much better for me than the Shoney's breakfast bar. All of my favorite breakfast foods in one place and all-you-can-eat to boot!



My favorite part of the Shoney's breakfast bar was the french toast sticks. With syrup. Lots of syrup. They were the perfect size for dunking into a deep sea of buttery syrup. I might have had a piece of sausage or a scrambled egg on the side, but the french toast sticks were always the main event.



Since starting down the road to healthy eating, there haven't been many (read:zero) trips to the Shoney's breakfast bar. But the husband and I do enjoy an occasional treat. We try to limit 
Paleo-ish treats to once a week or so and this week I was craving french toast. Maybe I was feeling nostalgic. I decided a muffin would be the best delivery method for my french toast fix. I have made Paleo muffins in the past with limited success, but I decided to give it one more try. I whipped up a cinnamon-y (it's a word, I swear) topping and popped them in the oven. What came out of the oven 20 minutes later was a legitimate baked good, which is not something I can say about all of my Paleo muffin attempts. 

Paleo Banana French Toast Muffins
Yield - 12 Muffins
Prep Time - 15 minutes
Cook Time - 20 minutes
Total Time - 35 minutes

Ingredients
-2 1/4 cups almond flour
-1/4 tsp sea salt
-1/2 tsp baking soda
-1 tbsp cinnamon
-1 tsp nutmeg
-2 ripe bananas
-2 tsp vanilla extract
-3 tbsp ghee, softened (clarified butter, coconut oil will work in a pinch)
-3 eggs


For the topping
-1 tbsp ghee, melted
-1 tsp cinnamon
-1 tsp vanilla

Directions
-Preheat oven to 350 F.
-In a large bowl, add almond flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.
-In a separate bowl, mash the bananas. Add vanilla, softened ghee and eggs into bowl with bananas. Whisk until large clumps disappear and mixture is mostly smooth.
-Pour wet ingredients into bowl with dry ingredients and mix well.
-Line a muffin tin with liners. I also spray the liners just for a little extra insurance that the muffins won't stick.
-Pour about 1/4 cup of the batter into each tin until they are all evenly filled. Each tin should be about 3/4 full.
-For the topping, mix melted butter, vanilla and cinnamon in a small bowl. Using a spoon, drizzle about a teaspoon of the topping onto each muffin.
-Pop the muffins into the oven for 20-25 minutes (until a toothpick entered into center of the muffin comes out clean).










16 comments:

  1. These look yummy! Your childhood vacations sound a lot like mine! My parents always gave me a roll of quarters to use in the holidome.

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  2. I'm wishing the screen was scratch and sniff right now!! Omigosh...can't wait to try these for a special treat, thanks for sharing the recipe!

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    1. I hope you enjoy them! Between my husband and I, our muffins disappeared within a few days!

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  3. They look so good! Would coconut flour work just as well as almond flour here? I can't wait to make myself some treats.

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  4. I am not sure, I think sometimes the amount of coconut flour you would need is different than almond flour, they seem to have different consistencies.

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  5. Oh goodness I was just telling my fiance about those French toast sticks at Shoney's! He didn't even know what Shoney's is...Come on!

    These look awesome, but do you have any idea if it would work with an egg substitute, such as chia or flax seeds, or something else? Stupid egg allergy!

    Thank you so much!

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    1. It sounds like he had a sad childhood. :)
      I have not tried any egg substitutes, but I did find this article from Paleo Plan re: egg substitutes. It might be worth trying one of these, they do list the "flax egg" as an option. If it works out for you, please let me know and I will make a note of it on the post!

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  6. I think there must be a misprint in the topping portion of the recipe. It came out so dry that i crumbled little blobs of it onto the tops of the muffin batter, hoping it would melt in. It didn't (it just sat there). Maybe less cinnamon? more ghee?

    However, my house now smells fabulous. The batter itself seemed perfect consistency when I put it into the muffin cups, and it baked into beautiful, moist muffins in only 18 minutes (perhaps my aluminum baking cups shortened the baking time).

    I sampled one half as-is (while warm) and they are very yummy and not sweet (which I don't mind). The other half I spread with a little ghee and drizzled a tiny bit of real maple syrup over-very nice.

    I think these are going to be a great addition to the (Paleo) Father's Day brunch we have planned for this weekend.

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    1. Hmm I think you are right - the cinnamon was way off. Thanks, I updated it in my recipe. It should be more of a liquid consistency that you can drizzle right over the muffins. I hope you enjoy - have any other great Paleo dishes planned for Father's Day?

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  7. These look delicious! I just found your site through a muffin round-up and I'm loving all of your grain-free recipes on here. I'm off to follow you on bloglovin before I forget :)

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    1. Thanks! I have to go check out your site, as well! :)

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  8. Question... I HATE using muffin liners... Can I just use a non-stick pan and grease with some coconut oil...? Or do you think this would cause epic disaster... Looks DELICIOUS... Just starting a paleo diet and missing bake goods A LOT... Going to dedicate my Sunday to making some treats :)

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    1. Yes, if you grease it they should come out fine! I just had really old, nonstick pans when I wrote this recipe. I actually have a silicon pan now that I don't even have to grease!

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  9. These were delicious. Not too sweet but really tasty. I added an extra banana, just because I had one, and used a little less almond flour, because I was running short. But they were still great. I will definitely make them again.

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