Paleo Banana Bread

paleo banana bread

If I could only bake one thing for the rest of my life, my Paleo Banana Bread would be hands down the winner. I hope you enjoy it as much as I do.

3/4 cup almond flour
1/4 cup coconut flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons coconut oil, melted and cooled
3 eggs
2 ripe bananas
1/4 cup maple syrup or honey (I have also used golden Lakanto and it turned out great!)
1/2 cup chopped walnuts
* optional toppings: chocolate chips, banana slices, walnuts

1. Line 5x8’ loaf pan with parchment and preheat oven to 350°F.
2. Mix the dry ingredients together.
3. Add the wet ingredients together, mix well, and then add them into the dry ingredients until combined.
4. Add the batter to the loaf pan and add any optional toppings.
5.  Bake for 50 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.
6. Cool, slice, & enjoy!

Zucchini Almond Butter Blondies

I love baking but I'm all about the one bowl & keeping it simple kinda recipes- less mess and no room for error ! These blondies are exactly that, AND I've snuck in some extra nutrients while you indulge from the zucchini... Enjoy!


1 cup creamy almond butter
1/2 cup granulated sugar (I used Lakanto sweetener but you can also use coconut sugar)
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
tiny pinch of salt
1/2 cup dark chocolate chips
1 large zucchini, grated

1. Preheat oven to 350 F. Line an 8x8 baking pan with parchment paper
2. In a bowl, mix almond butter, sugar, egg, vanilla, baking soda and salt until well combined
3. Place grated zucchini in a towel and squeeze out any excess liquid. Fold zucchini and dark chocolate chips into the mixture.
4. Pour into prepared baking pan and evenly spread the mixture. Bake for 25-30 minutes
5. Let it cool slightly before serving

Chocolate Chip Pistachio Cookies

I’ve had a serious craving for chocolate chip cookies for WEEKS now! I was wanting something a little different, a classic chocolate chip cookie with a spin... welcome my Chocolate Chip Pistachio Cookies. These cookies are paleo, gluten free, dairy free, and are absolutely delicious.

xo Kylie


Makes 18-20 cookies


2 1/2 cups almond flour
1 teaspoon baking powder
Pinch of sea salt
1/2 cup Lakanto golden sweetener, or coconut sugar
1/2 cup ghee, butter or coconut oil
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup pistachios, chopped
1/2 cup chocolate chips, dairy free


1. Line a baking sheet with parchment paper and preheat oven to 375 degrees F.
2. In a food processor, combine eggs, Lakanto golden sweetener, ghee and vanilla until smooth.
3. In a medium bowl, combine almond flour, salt and baking powder.
4. Fold in wet mixture into dry ingredients until well combined.
5. Fold in chocolate chips until well combined. Careful not to over mix, we want the cookies to be soft and fluffy!
6. Roll into cookies and place on parchment paper. Cookies will spread to be sure to leave 1 1/2 between each cookie. Then top with pistachios and extra chocolate chips.
8. Bake for 13 minutes or until the edges are golden brown.

Let cool for 10 minutes and indulge!

Blueberry Zucchini Muffins

It's that time of year again.... back to school!! These Blueberry Zucchini Muffins make for a quick and easy breakfast or after school snack! Having a hard time getting veggies into your little ones, your teens or maybe even yourself!? These muffins are packed with zucchini but I promise you'll never even know it's there! These muffins also freeze well.

** To makes these school friendly (nut free) use a nut butter alternative such as sunflower seed butter.


Makes 12


1 cup grated zucchini
1 cup creamy almond butter*
1/4 cup honey or maple syrup**
3 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 taspoon baking soda
1 teaspoon apple cider vinegar
1 1/4 cup fresh blueberries

* Use sunflower seed butter for nut free version
** Increase to 1/3 cup if you want these a little sweeter


1. Preheat your oven to 300ºF and line a 12-hole muffin tin.
2. Wrap the grated zucchini in a clean kitchen towel and squeeze out as much of the liquid as you can. Set aside.
3. In a bowl, combine almond butter, honey or maple syrup, eggs, vanilla, cinnamon, baking soda and apple cider vinegar. Mix with a spoon.
4. Add just 1 cup blueberries and the grated zucchini. Fold in until everything is well incorporated.
5. Portion out the batter between the 12 prepared muffin holes and top with the remaining 1/4 cup blueberries.
6. Bake for 20-25 minutes or until the toothpick inserted into the middle of a muffin comes out clean
7. Allow for muffins to cool for 10 minutes before enjoying!