Eat real food, not chemicals.

Paleo Muffins: Banana Pineapple (with resistant starch)

Posted on Aug 5, 2014 | 0 comments

Paleo Muffins:  Banana Pineapple (with resistant starch)

Paleo Muffins:  Banana Pineapple (made with potatoes)

Let your craving for banana bread be satisfied with these amazing Banana Pineapple Paleo Muffins. The sweet banana aroma that steams off of these gems while they’re baking will have you drooling before they’re even cool enough to eat.


Sweetness of these Banana Pineapple Paleo Muffins is assured by using plenty of bananas and fresh crushed pineapple. Incredible moistness is due to a surprise paleo baking ingredients: potatoes.


An easy way to incorporate more health promoting resistant starch into your paleo diet is to use pre-cooked then cooled potatoes in your recipes. As cooked potatoes cool down, the starch in them thickens a bit and becomes a little gummy, or sticky. This stickiness is perfect as a substitute for the similar texture that gluten containing flour imparts to SAD (standard American diet) recipes. Paleo eaters avoiding eating all gluten flours and are always on the lookout for stand-ins which mimic the doughy quality of gluten.


Anyone who has arthritic reactions to nightshade vegetables can use white sweet potatoes (which are not a nightshade), as a substitute for the white potatoes. Be advised though, sweet potatoes do not have nearly the amount of resistant starch , so they may be cooked, and used in the baking recipe the same day, with no need to chill them first.



 Banana Pineapple Paleo Muffins

  • Prep time:  30 min.
  • Bake time:  30 min.
  • Yield:  19 muffins 


  • 1 1/2 cups almond flourPaleo_Muffins_Banana_Pineapple
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot flour, or tapioca starch
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2  tsp. salt
  • 2  tsp. cinnamon


  • 4 eggs
  • 2/3 cup cooked, chilled potatoes (Yukon gold, russet, or sweet potato)
  • 2 large, very ripe bananas (black spots on peel are good)
  • 2/3 cup walnut oil, coconut oil, or melted butter or ghee
  • 2  tsp. organic vanilla extract
  • 1  tsp. almond extract
  • 1/2 cup xylitol, maple sugar, or 40 drops SweetLeaf Liquid Stevia (1)
  • 1 cup fresh, frozen or canned crushed, unsweetened pineapple
  • (optional)  3/4 cup chopped walnuts or pecans


(Payton’s Paleo 30 Day Challenge friendly using xylitol or liquid stevia for sweetener.)

1) Pre-heat oven to 375°.

2) Combine all dry ingredients, set aside.

3) Beat together all wet ingredients, until well blended.

4) Slowly stir-in dry ingredient mixture to wet, until well blended.

5) Lastly, fold in nuts if you are using them.

6) Fill greased or lined muffin tin 3/4 of the way full with batter.

7) Bake for 22-30 minutes, or until golden brown.

These Banana Pineapple Paleo Muffins freeze well in an airtight bag or container.


(1) I only use the brand called SweetLeaf Liquid Stevia Sweet Drops because they use only cold water to extract the flavoring from the stevia leaves, no chemicals, no alcohols, no petroleum products, no enzymes. I use their liquid stevia, not their powdered product because the powdered contains inulin, which though it is a beneficial natural fiber, some people, especially those intolerant to some FODMAP foods, cannot digest inulin without experiencing lots of bloating and gas.

Leave a Comment

Your email address will not be published. Required fields are marked *

This blog is kept spam free by WP-SpamFree.