Paleo banana cinnamon nut muffins


Don’t be fooled by the grainy photo, this is a killer way to use up old bananas… Because who among us doesn’t have some bananas on their counter top slowly turning brown and gross?

I have fed my compost with far too many over ripe bananas in my day and to be honest,  I find banana bread can get boring, yes, even chocolate banana bread.

This recipe was created in an effort to juj up a classic banana bread and simultaneously satisfy my constant craving for cinnamon buns.  I love how moist and flavorful these turned out, even my gluten  loving husband approved and has been bringing these in his lunches.

The key here is the mini muffin size, it provides the perfect ratio of cinnamon banana cake to crunchy pecan streusel topping.  Drizzle it with some creamy coconut vanilla icing for an extra decadent treat.



2 ripe bananas

1/4 cup coconut sugar

1/4 cup coconut oil or grass fed butter melted

2 organic eggs

1/2 tsp vanilla


1 cup almond flour

1/2 cup cassava flour

1/4 cup tapioca flour

1/2 tsp cinnamon

1/4 tsp baking powder

1/4 tsp salt

streusel topping

1/3 cup melted coconut oil or grass fed butter

1/2 cup coconut sugar

1 cup chopped pecans (or walnuts)

1 tsp cinnamon


Preheat oven to 325

Prepare the streusel topping, gently melt the fat in a saucepan, remove from heat allow to cool slightly, stir in nuts, sugar and cinnamon

Lightly mix the wet and dry ingredients until just combined

Grease two mini muffin tins

Fill each tin with roughly two teaspoons of the cake batter and top with 1/2 tsp of the pecan streusel

Bake at 325 for 20 minutes makes 2 dozen


Healthier, grain free chewy chocolate chip macadamia nut cookies

Healthier, grain free chewy chocolate chip macadamia nut cookies

Cookies are one of my problem foods.

It’s so hard for me to exercise self control anytime chocolate is involved.  So I really don’t make these often, and when I do I usually end up fighting my kids for the last one.

This recipe leaves you wanting nothing.  At some point we’ve all made a *healthier* cookie recipe that promises us the world and then falls flat on its face.

Not these.

They are;

A bit crunchy on the outside.

Slightly chewy.

Just sweet enough without putting you into a sugar coma.

There are nuts, so you know, healthy-ish.

The ratio of chocolate to cookie satisfies any chocolate craving.

And they are gluten/ grain and carry a much lower glycemic load than traditional cookies, they can also easily be made vegan by using a vegan egg substitute and coconut oil.

So without further ado…


Healthier chocolate chip macadamia nut cookies


1/4 cup + 2 tbsps. of fat (grass fed butter or coconut oil is best)

1/4 cup coconut sugar

1 egg

1 tsp vanilla

3/4 cup almond flour

1/2 cup cassava flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup macadamia nuts (or whatever you fancy)

1 cup chocolate chunks (I use enjoy life chips, they are free of milk, nuts and soy)


  1. Preheat oven to 350
  2. Let fat sit at room temperature to soften and then cream in sugar, egg, and vanilla.  (Don’t worry if it looks a bit weird/ starts to separate coconut sugar behaves differently than normal sugar)
  3. Mix the flours, salt and baking soda and add it to the wet ingredients
  4. Stir in the nuts and chocolate (if you have a nut allergy skip the nuts and add more chocolate)
  5. Place on baking sheet and gently press cookies flat with your palm.
  6. Bake for 8 – 12 minutes, depending on the size of the cookies.
  7. Enjoy!