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  • 3 ripe bananas (brown spots), large

  • 3 eggs, large

  • 1 tsp cinnamon

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1 teaspoon coconut sugar or honey (optional) 

  • 2 tablespoons coconut oil

  • 1/3 cup almond milk ( about 8 tbsp) 

  • 3 cups almond flour

  • 1/4 cup dark chocolate, chopped (optional) 


  1. Preheat oven to 350F and grease muffin tin with coconut oil.

  2. In a powerful blender, add bananas, eggs, coconut oil and sugar, cinnamon, almond milk, baking soda + powder, salt and process until smooth.

  3. Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate and combine well.

  4. Using a tablespoon , divide batter between 12 openings of the muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean. 

  5. Remove from the oven, let cool 20 minutes and enjoy.

  6. Store: In a cool dry place for up to 5 days.

  7. Freeze for up to 3 months.

NTG Banana Muffins: Projects
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