Spiced Banana Bread {Paleo}

Apparently the most googled baking phrase during the quarantine is “how to make banana bread” and I ironically made paleo banana bread today without even knowing that!  I’m here to share the recipe with you in case that’s what you’re trying to figure out during your time at home! I adapted this recipe from one of my favorite primal cookbooks: Primal Cravings.  If you like the texture, feel free to adapt the recipe to make whatever flavor you like!
Spiced Banana Bread
1/2 cup melted butter
1/2 cup maple syrup or honey
2 mashed, ripe bananas
4 eggs
2 tsp vanilla extract
1/2 cup coconut flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
Preheat oven to 325F, and line small loaf pan with parchment paper.  Combine the wet ingredients.  In a separate bowl, combine the dry ingredients. Mix the wet and dry ingredients together and pour batter into loaf pan. Bake until the edges are golden and middle is cooked through, which is about an hour.  Let it cool in the pan before removing.

Zucchini Muffins

Zucchini is something that gets so overwhelming in the summer that people can’t find enough uses for it! I do not find that it freezes very nicely, so you have to get creative on how to make this bounty last. Everyone needs a good zucchini muffin recipe, and these little guys can freeze easily for later months. I use more spice than most other recipes because I want my muffins to have that cinnamon flavor I crave from zucchini bread. This is an all coconut flour recipe, too which means it uses quite a few eggs. Use this to your advantage and eat a couple for breakfast!

Zucchini Muffins


  •  3/4 cup coconut flour
  • 6 eggs
  • 1/2 cup maple syrup
  • 1/4 cup grassfed butter, melted (or coconut oil)
  • 1 tsp vanilla extract
  • 1 1/2 Tbsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 cups shredded zucchini


Preheat oven to 350F. Melt the butter and add all the ingredients together except for the zucchini. Once combined, fold in the zucchini and portion among 12 lined muffin tins. Bake for 25-30 minutes and let cool completely in the pan after removing from the oven (they will keep cooking slightly). Store in the fridge!


Paleo Vanilla Cupcakes


I am not much of a cake person…or cupcakes for that matter.  To be honest, I hate frosting.  What?!  I know.  However, sometimes there’s a time and place for a good cupcake!  I was invited to a “favorite things” party this past weekend and I went through my head a million times of all my favorite things trying to decide what I thought ANYONE would also love and could get good use out of.  I decided on silicon muffin tin liners.  I use these to make lotion bars, muffins, mini quiches, homemade “reese’s cups” and all kinds of great stuff.  Why do I love them?  Well, nothing sticks to them!  You get the entire muffin or cupcake to come out clean and you don’t produce any waste for landfills!  Perfect.

So, in true Dr. A fashion, I wanted to bake something to take to the party and thought it would only be fitting to use the liners to make cupcakes.  If i made cupcakes, I had to try my hand at frosting.  So, THE DAY OF THE PARTY I decided on Vanilla cupcakes with Cinnamon Frosting.  Neither were hard, and everyone really liked them!  I did not taste test these on my brother’s palate, so my friends could just have been lying that they were good!  You should try them and let me know. ;)

Paleo Vanilla Cupcakes: (thanks to Paleo Indulgences)

makes 12 cupcakes

  • 2/3 cup coconut flour, sifted
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 8 eggs
  • 2 Tbsp vanilla extract
  • 1/2 cup pure maple syrup
  • 1/2 cup full fat coconut milk
  • 1/2 cup butter, melted (or coconut oil)


Preheat oven to 350F.  Place all the ingredients in a mixing bowl except the melted butter and mix to combine.  With the mixer on low, slowly pour in the melted butter.  Pour the batter evenly into 12 SILICON MUFFIN LINERS and bake 22 minutes or until the center springs back when you press on top.  Cool completely before frosting. (Frosting recipe on it’s way!)