I really want one of my Banana Nut Muffins, but they all disappeared in seconds! Everyone loves these (a little too much in my opinion. Now I have to bake a another batch.)
When people try these muffins they always say, “These can’t be gluten free! These are FABULOUS!” Or they say, “No way these muffins are Paleo! They’re FABULOUS!” So that’s how these muffins got this goofy name: Frankly Fabulous Banana Nut Muffins. I do get asked for this recipe every time I make them, so now I am posting it, in the wild hope that someone will make them for me!
These muffins are super-moist, tender and simply scream with luscious banana flavor, but there’s more… They are topped with this incredible, easy to make (but so delicious) Crunchy Maple-Walnut Topping. Now I know, that you want to know what secret ingredients are in these “frankly fabulous” muffins? Well, only the best goes into them… A boat-load of bananas, Medjool dates, almond flour, coconut flour, fresh eggs and a couple more ingredients. And then they are lovingly topped with that yummy, “Crunchy Maple-Walnut Topping” and baked to perfection.
- When you go to the store, buy a BIG bunch of bananas. You will need about 4 -5 large bananas in this recipe, but get extra bananas, just in case some of them get bruised.
- Next, let the bananas get fully ripened. A fully ripened banana should have tons of brown spots on the skin, feel a bit mushy, and could even start looking almost black in places on the skin.
Why do the bananas need to get brown spots on them and be fully ripened? Here’s the scoop: The sugar in the banana develops and becomes more pronounced, and the banana flavor intensifies as the bananas ripen. Remember, this recipe is Paleo and has no sugar added to it, but you will be amazed at how deliciously sweet and flavorful these muffins are.
How long does it take to ripen a banana for baking? I have found that it can take a few days or even a week or more, depending on how ripe the bananas were when I bought them. Here’s a little unknown tip: To hasten the ripening process, remove the plastic wrap that is covering the top of the bunch – this will help them to ripen quicker.
Have you ever wondered what would happen if you decided to use yellow, firm bananas to make banana bread or banana muffins? (Who has time to ripen bananas, right?) Well, for starters your muffins would be bland and have barely any banana flavor, also they wouldn’t taste sweet and they would not be very moist. So don’t do that! Only use fully ripened bananas when you are baking Frankly Fabulous Banana Nut Muffins, okay?
Go bananas! Bake some Frankly Fabulous Paleo Banana Nut Muffins today! (And don’t forget to share some with me!) YOU ROCK!