​Paleo Blueberry Banana Muffins

Ingredients

4 medium bananas (or 3 large)

3 organic pasture raised eggs

1/4 cup almond flour

1/2 cup coconut flour

1/4 cup melted coconut oil

1/2 cup nut butter of choice (I use almond butter)

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

3/4 cup fresh blueberries, plus a few more to sprinkle on top

pinch of sea salt

To Bake

Preheat oven to 350. Line muffin pan with liners (this makes 8 bakery size muffins or 16 medium size ones). Grab your blender! Add bananas, eggs, nut butter, and melted coconut oil. Gently pulse until blended. Pour batter into a bowl and add dry ingredients. Fold in blueberries. Scoop batter into the muffin cups and sprinkle remaining blueberries on top. If making the bakery style version, bake for 20-25 minutes. If making smaller muffins, bake for 15-17 min. Toothpick should come out clean. Enjoy!

// This recipe originally appeared on kalejunkie.com.

Paleo Magic Cookie Bars

Ingredients (makes 12 bars)

1 1/2 cups of almond flour

1/4 cup coconut butter, melted

1/4 cup coconut oil, melted

2 tsp cinnamon

1 tsp salt

1 cup dairy free chocolate chips

1/2 cup unsweetened shredded coconut

1/2 cup sliced almonds (optional)

1/2 cup pecans, roughly chopped (optional)

3/4 cup full fat coconut milk

1/2 cup honey

To Bake

Preheat oven to 350. Line an 8x4 baking dish with parchment paper, coating the inside with oil so that the parchment paper sticks. In a medium bowl, add the almond flour, cinnamon, salt, coconut oil, and coconut butter. Mix together well. Note, the dough will be crumbly, but that's ok. Pour the dough into the baking dish, and press down evenly. Don't be afraid to use your hands to make sure everything is evenly distributed. Make the coconut caramel sauce. In a small pan on medium heat, add the coconut milk and honey. Stir together frequently, and let reduce by simmering on low for approximately 20 minutes. Remove from the heat and let cool.

Next, add all the toppings to the dough—the chocolate chips, coconut, almonds, and pecans—making sure everything is evenly distributed. Carefully pour the coconut caramel sauce evenly over the bars. Use a spatula to press the toppings down into the dough. Sprinkle a few more chocolate chips and a small handful of shredded coconut on top. Bake for 25 minutes. Remove from the oven and cover with foil and refrigerate for at least 2 hours before slicing into 12 squares. Enjoy!

// This recipe originally appeared on kalejunkie.com.

​Paleo Chocolate Chip Zucchini Bread

Ingredients

1 3/4 cup almond flour

1/4 cup cacao powder

1/4 cup melted coconut oil

1/2 cup almond butter

2 eggs

3/4 cup dairy free chocolate chips, plus 1/4 cup extra to sprinkle on top

1/2 cup maple syrup (or coconut sugar)

1 tsp baking soda

2 medium size zucchini, grated (about 1/2-3/4 cup)

pinch sea salt

To Bake

Preheat oven to 350. Line a loaf pan with parchment paper (oil the inside first so it sticks). Grate the zucchini and then press it well between paper towels to remove as much moisture as possible. In a medium bowl, whisk together the almond flour, cacao, baking soda, and sea salt. In a blender, add melted coconut oil, eggs, almond butter, and maple syrup (or coconut sugar). Blend for about 15-20 seconds, until just combined. Pour wet ingredients into the bowl with the dry ingredients. Fold in the zucchini and the chocolate chips. Batter should be thick! Pour batter into the loaf pan and use a spatula to make sure it's even. Sprinkle the remaining chocolate chips on top. Bake for 50-55 min or until firm (mine is perfect at 50!).

// This recipe was originally published on kalejunkie.com.