Paleo Red Currant Muffins



2 ripe bananas

4 eggs

1 1/2 cups of ground almonds

3 tbsp. of cinnamon

1/2 tsp. of weinstein baking powder

1/4 cup of coconut oil

1 cup of fresh red currant

1/4 cup of coconut flour (optional)

toppings: dark chocolate, coconut flakes, almonds, fruits (optional)



Preheat oven to 375 degrees, line a muffin tin with liners and set aside.

Now mix everything together and divide the batter in the prepared muffin tin.

Add the red currants and the toppings of your choice.

Bake for 25 – 30 minutes or until fully cooked through and golden brown.








  2 comments for “Paleo Red Currant Muffins

  1. Tammy
    5. February 2018 at 1:15

    Ooooo! I love red currants!
    How many muffins does this recipe make?
    & is the coconut oil used solid? Or should I melt it?

    • Laura
      10. February 2018 at 7:46

      Hey Tammy!
      Thanks for leaving a comment!!! 🙂 This recipe makes about 12 muffins. I used the coconut oil solid. I hope you like them!!!

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