Prep time: 3 hrs 40 mins Cook time: 30 mins Rest time: 30 mins Total time: 4 hrs 40 mins
Makes: 10-12 muffins
These animal-based banana beef muffins are made with beef flour, eggs, and ghee, flavored with cinnamon and vanilla, and sweetened with bananas and honey.
What you need to make Animal-Based Banana Beef Muffins
Ingredients:
- Carnivore Crisps beef flour (ASHLEYR for 10% off) or dehydrated ground beef (instructions in recipe card below)
- Bananas
- Eggs (ASHLEY20 for 20% off)
- Raw honey (ASHLEYR for 10% off); Note: I recommend local or Manuka
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
- Vanilla extract
- Cinnamon
Equipment:
- Cooking pan
- Food processor
- Mixing bowl
- Baking sheet
- Parchment paper
- Cupcake baking pan
- Paper cupcake liners
Substitutions
You can substitute the ghee (or butter) for your animal fat of choice, although I do highly recommend ghee with this recipe due to its sweet and buttery flavor.
How to make Animal-Based Banana Beef Muffins
If a visual will help, watch the Instagram Reel for this recipe.
Dehydrate the beef.
Cook the ground beef in your cooking pan on the stovetop until done. Don’t add any fat while cooking.
Once the ground beef is cooked, drain out all of the fat.
Transfer the cooked ground beef to a plate. Pat the beef dry with a towel to soak up as much of the remaining fat as you can.
Transfer the ground beef on top of a piece of parchment paper on your baking sheet. Spread the pieces out in as thin of a layer as possible to promote even baking.
Dehydrate the ground beef in the oven at 200 degrees for 3-4 hours. You may have to rotate the pieces while cooking. I usually swirl everything around with a fork every 30 minutes or so or when I remember. The pieces should be hard and crunchy when done. I typically keep an eye on mine at about the 2-hour mark. Mine was done right around 3 hours.
Once the beef is fully dehydrated, remove the beef pieces from the oven and let them cool.
Make the muffin batter.
Preheat the oven to 350 degrees.
In your blender, grind the dehydrated ground beef into a powder and set aside.
Mash the ripe bananas in your mixing bowl.
Scoop the ghee (or butter) into a glass container (or whatever you’re using to melt it) on the stovetop. Melt the ghee (or butter) until it is liquid.
Place the melted ghee (or butter), eggs, sea salt (ASHLEYR for 15% off), raw honey (ASHLEYR for 10% off), vanilla extract, and cinnamon, into your mixing bowl with the mashed bananas and mix until smooth.
Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!
Add the dehydrated beef “flour” to the mixture in your mixing bowl.
Fold the dehydrated ground beef into the blended mixture.
Bake the muffins.
Place your paper cupcake liners into the cupcake baking pan. Fill the slots with the muffin batter. I usually fill them until they’re about 90% full.
Bake at 350 degrees for 25-30 minutes until tops are golden brown and the muffins are cooked through.
Once the muffins are done, remove them from the oven and allow them to cool for about 10 minutes.
These muffins taste good fresh, but I prefer them out of the fridge. Enjoy!
Store leftovers (if there are any!) in an airtight container on the counter or in the fridge for 2-3 days.
Tips to make the best Animal-Based Banana Beef Muffins
- If you prefer your muffins to have a smooth texture throughout, blend the batter. If you prefer the muffins to be chunky, make the recipe as-is.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Animal-Based Banana Beef Muffins
Banana Beef Muffins
Equipment
- Baking sheet
Ingredients
- 1 cup Carnivore Crisps beef flour (ASHLEYR for 10% off) or 1 lb ground beef (as lean as possible)
- 4 ripe bananas
- 2 eggs
- 2 tbsp raw honey (local or Manuka - ASHLEYR for 10% off)
- 1 tbsp melted ghee (or butter)
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- few dashes sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
- Note: If you liked this muffin recipe, click here for more animal-based muffin recipes.
If a visual will help, watch the Instagram Reel for this recipe.
- If you're using Carnivore Crisps beef flour (ASHLEYR for 10% off), you can skip the below "Dehydrate the beef" step.
Dehydrate the beef.
- Cook the ground beef in your cooking pan on the stovetop until done. Don't add any fat while cooking.
- Once the ground beef is cooked, drain out all of the fat.
- Transfer the cooked ground beef to a plate. Pat the beef dry with a towel to soak up as much of the remaining fat as you can.
- Transfer the ground beef on top of a piece of parchment paper on your baking sheet. Spread the pieces out in as thin of a layer as possible to promote even baking.
- Dehydrate the ground beef in the oven at 200 degrees for 3-4 hours. You may have to rotate the pieces while cooking. I usually swirl everything around with a fork every 30 minutes or so or when I remember. The pieces should be hard and crunchy when done. I typically keep an eye on mine at about the 2-hour mark. Mine was done right around 3 hours.
- Once the beef is fully dehydrated, remove the beef pieces from the oven and let them cool.
Make the muffin batter.
- Preheat the oven to 350 degrees.
- In your food processor, grind the dehydrated ground beef into a powder. If you're using Carnivore Crisps beef flour (ASHLEYR for 10% off), portion out 1 cup to the food processor.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
Bake the muffins.
- Place your paper cupcake liners into the cupcake baking pan. Fill the slots with the muffin batter. I usually fill them until they're about 90% full.
- Bake at 350 degrees for 25-30 minutes until tops are golden brown and the muffins are cooked through.
- Once the muffins are done, remove them from the oven and allow them to cool for about 10 minutes.
- These muffins taste good fresh, but I prefer them out of the fridge. Enjoy!
- Store leftovers (if there are any!) in an airtight container on the counter or in the fridge for 2-3 days.
What I used for this recipe:
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
Hey Ashley!
I happen to have some dehydrated and pulverized beef in my freezer. I’m wondering how much of that I would use in this recipe…. I’m not sure how many pounds I had there originally…
Author
About 1 cup should do!
Can these be frozen?
Author
Yes.
Thank you
These are AMAZING I smoothed them out by putting everything in the Vitamix before baking. Such a great “protein” snack