Banana Muffins

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I just spent a week in Croatia where they had the finest and freshest foods. They have tons of figs there and the best fig jam! I brought home a jar so I could pretend I was lounging in the Dubrovnik city walls or on a beautiful rocky shore for just a bit longer. 🙂

I’m always on the search for a great afternoon snack or a quick breakfast idea for days when I’m on the go, and now I also need some device to carry my scrumptious Croatian fig jam into my belly! 🙂  In our Veranda in Old Town Dubrovnik, we made banana pancakes and topped them with the fresh jam. So… I started thinking about how I could transform my favorite banana pancakes into something a little more portable now that I’m back on the go and at work.I added a couple of ingredients and got these amazing banana muffins! These guys are quick, easy, have only a handful of ingredients, and taste great!  Best if served warm with coconut butter and jam.I used Uje from Croatia (Hvatski). But any natural and sugar-light jam will do. Better yet, make your own preserves!

And if you’re in the mood for muffins but are also craving a chocolate fix, check out Gluten Free Palate’s recipe for Paleo Chocolate Chip Muffins. 

Do you have any quick on-the-go but still healthy and clean recipes that you love? What’s your favorite way to eat Jam? I’d love to hear in the comments! 🙂

Ingredients:

• eggs,2
• bananas, 2
• vanilla extract, 1/2 tsp
• honey, 1 tbsp
• coconut oil melted, 1 tbsp
• almond meal, 1/2 cup
• coconut flour, 1/8 cup

Tools:

• muffin liners

Directions:

• mash bananas in bowl
• add in eggs until well mixed
• add vanilla and honey and coconut oil and mix in almond meal and coconut flour
• bake in muffin tins with parchment liners at 350 for 45 minutes
• serve and enjoy!