If you’ve been following along on my journey, you know that I’ve been following the Autoimmune Paleo Protocol to help support my sluggish thyroid & Hashimoto’s Disease through diet and lifestyle. I won’t lie, when I first started, it was difficult. I mean, like really’ freakin’ hard.
My husband has been a true saint! I may or may not have had several fits over the past 30 days like the time I called him on his way home from work shouting “I’M F*C*ING STARVING!” while demanding a burger without the bun. Not one of my proudest moments.
For those of you who aren’t familiar with the protocol, it’s essentially a much more strict version of Paleo, in which you remove common allergens & inflammation-causing foods from your diet for a minimum of 30 days, and then slowly re-introduce to see which foods are causing issues for you. A life without eggs, cheese & coffee aint easy, my friend.
While I don’t have a sweet tooth, after starting this way of eating, I began craving baked goods big-time. I think part of this has to do with the frigid temps in New England right now! Unfortunately, it wasn’t easy to get my sweet fix seeing as though dairy, gluten and all grains are a no-no. So I got a little creative with the ingredients I could eat and came up with a delicious twist on banana muffins.
These itty bitty bites of joy are free from gluten, dairy, soy and eggs, but still have all the delicious flavor. They’re made with a coconut flour base which adds an extra touch of sweetness for those with sugar cravings! Enjoy!
Paleo Banana Blueberry Mini Muffins
- 4 TB coconut flour
- 2 ripe bananas
- 1/4 c. blueberries
- 1/2 tsp. baking soda
- 2 TB coconut milk
- few sprinkles of shredded coconut (to your liking)
- dash of cinnamon
- 1/4 tsp. vanilla (optional)
Preheat oven to 350. Mix all the ingredients (other than blueberries) with a hand-whisk or food processor. I use my Ninja Duo to make it super easy! Once thoroughly mixed, add in blueberries. Bake for 20-25 minutes. Enjoy with a hot cup of your favorite herbal tea!