The battle against the manky overripe banana continues!

It never really ends does it?!

Please tell me I am not the only one who has a massive fruit bowl filled with over ripe bananas on her hands?

Especially after the holidays . . . those poor bananas never really stood a chance did they?

I bought them with the best of intentions but come on now, if you have the option to choose between a banana and a maple vanilla peanut butter cup what are you gonna do?

Exactly!

Those poor bananas did not stand a chance.

So . . .

Today we are going to put those sad looking bananas to good use by making ourselves a big ol’ batch of banana and pomegranate mini muffins.

Not only do they happen to be insanely delicious but, they also happen to be all natural, made with no refined flours or sugars as well as low carb, grain free and paleo friendly.

A pretty yet tasty little treat that also happens to be all kinds of healthy – You’re welcome 🙂

Most importantly though, these banana and pomegranate mini muffins are just straight up delicious.

Like in-sane-ly delicious!

Let me just tell you, these banana and pomegranate muffins are so light and tender they simply melt in your mouth. Just you wait . . .

When you bite into these muffins you get a delicious hint of banana infused caramel followed by a heart and soul warming hum cinnamon and last but certainly not least comes our star . . . the precious little jewel of the fruit world that take our humble banana muffins to the next level . . .

A delicious pop of sweet, juicy, ruby red pomegranate ♥♥♥

So much deliciousness!

The contrast in texture will blow your pretty little mind!

A subtly sweet, light as air, melt your mouth banana muffin that is studded with sweet and juicy, explosive little pomegranate arils! 

And, you know what makes these tasty little treats even better, if thats even possible at this point?!

The fact that they come together in a matter of minutes.

We simply throw our ingredients into the trusty ol’ blender or food processor and let it do the work for you.

All you have to do once your batter is good and blended is stir through those precious pomegranate jewels, spoon a your ruby studded banana batter into your mini muffin tray, and bake those bad boys for 8ish minutes and you’re done baby!

From blender to belly in less than 20 mins! Winning!

Quick and easy to prepare, insanely delicious and secretly healthy – love, love, love!!!

2 bites of secretly heathy, purely delicious, banana infused mini muffins with an explosively delightful, ruby red, sweet and juicy surprise inside.

They really are the perfect little treat for any time of day!

Perfect with a cup of tea or coffee for breakfast, snack or anytime.

And for those of us with little ones (and not so little ones) heading off to school (or work) in the coming weeks our banana and pomegranate mini muffins are the perfect little lunchbox addition because they also happen to be nut free.

All natural, secretly healthy, low carb, grain free and paleo friendly banana muffins with a divine hint of caramel, a hum of cinnamon and a juicy, sweet, explosive little surprise inside.

Make them. Eat them. Love, love, love them

Banana and Pomegranate Mini Muffins
{Low carb, grain free & Paleo friendly}
Makes approx 30 subtly sweet, light as air, melt your mouth low carb, grain free and paleo friendly banana muffins that are studded with sweet, juicy, explosive little pomegranate arils!

Ingredients –

2 manky over ripe bananas

3 eggs

2 medjool dates, seed removed*

2 teaspoons vanilla extract

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt flakes

4 Tablespoons coconut flour

4 Tablespoons of pomegranate arils

Method –

1 – Pre-heat your oven to 150’C (300’F) and either line a mini muffin tray with paper cases or grease and flour old skool style then set aside.

2 – Place all ingredients except your pomegranate arils into your food processor or blender and process until well combined.

3 – Add 3/4 of your pomegranate arils and stir until almost combined.

4 – Spoon batter into your prepared muffin tray (I use approx 1 heaping teaspoon per mini muffin) then sprinkle the tops of each muffin with a little of your left pomegranate arils

5 – Bake for 8-10 mins until slightly golden, tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the centre.

6 – Allow to cool in the tray for 5-10 mins then transfer to a wire rack to cool completely.

Enjoy xoxo
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Question of the day –

What tasty treats are you snackin’ on lately?

Feel free to leave recipes and links to recipes in the comments below – sharing is caring people 😉
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