
BANANA MUFFINS
Ingredients:
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3 ripe bananas (brown spots), large
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3 eggs, large
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1 tsp cinnamon
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1 tsp baking soda
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1/2 tsp baking powder
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1/4 tsp salt
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1 teaspoon coconut sugar or honey (optional)
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2 tablespoons coconut oil
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1/3 cup almond milk ( about 8 tbsp)
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3 cups almond flour
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1/4 cup dark chocolate, chopped (optional)
Directions:
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Preheat oven to 350F and grease muffin tin with coconut oil.
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In a powerful blender, add bananas, eggs, coconut oil and sugar, cinnamon, almond milk, baking soda + powder, salt and process until smooth.
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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.
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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.
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Remove from the oven, let cool 20 minutes and enjoy.
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Store: In a cool dry place for up to 5 days.
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Freeze for up to 3 months.