Cinnamon-Banana Muffins [no sugar added, dairy-free, gluten-free!]
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Serves: 12
 
Ingredients
  • 2 large or 3 small spotted ripe bananas, peeled [the riper your bananas, the sweeter your muffins will be]
  • 3 organic eggs
  • ¼ cup + 2 Tbsp coconut flour
  • ¼ cup unrefined coconut oil, melted [plus extra for greasing cupcake tins]
  • ⅓ cup almond butter
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a food processor, add bananas, eggs, almond butter and coconut oil.
  3. Turn on food processor and combine all ingredients until smooth and there are no lumps of banana. Wipe down sides of food processor and pulse again if needed.
  4. Next add coconut flour, cinnamon, vanilla, baking soda, baking powder and sea salt. Blend until mixture is smooth. Again you may need to stop the food processor and wipe down the sides to combine all ingredients well.
  5. Pour mixture evenly into 12 cupcakes tins that have been coated with a thin layer of coconut oil to prevent sticking, or into muffin liners.
  6. Bake for 15-20 minutes until a toothpick can be inserted into the center of a muffin and come out clean.
  7. Remove from oven and let cool.
  8. Store in an airtight container for up to one week. I store them in the fridge for added freshness.
Recipe by Angela Freed at https://www.angelafreed.com/grain-free-banana-muffins/